Paula's Sweetcorn Fritters with Tomato & Harissa Sauce

Paula makes these great Sweetcorn Fritters about once a week. She serves it with a Roasted Tomato & Harissa sauce - it works perfectly.

Shopping list for 4 large fritters:
200g tinned sweetcorn; 75g medium/course polenta; 25g gram (chickpea) flour; 1 organic egg; 25g butter, melted; tsp or 2 of ground cumin; 75ml each of milk & creme friache; salt & pepper; half tsp bicarbonate of soda; generous handful of chopped, fresh coriander; some sunflower oil for frying.

Method:
In a large bowl, mix together the flour, polenta, cumin, coriander and seasonings. Beat the egg. melted butter, milk and creme fraiche together; pout over the dry ingredients and mix well (it should be like a very thick cake mix). Add the sweetcorn and mix well again. Heat the oil in a large frying pan and when hot spoon in the mixture to form 4 large fritters. Fry until golden brown on both sides and serve immediately with the Tomato & Harissa sauce on the side.

Tomato & Harissa Sauce:
Ingredients: 1Kg small plum or cherry tomatoes; olive oil; salt, pepper; a pinch of sugar; 1 tsp harissa.

Method:
Halve the tomatoes and place in a large baking tray - cut side up. Drizzle with the olive oil, a generous sprinkling of course sea salt, a good grinding of pepper and a tsp of sugar (it offsets the acidity of the tomatoes and brings out their natural sweetness). Roast in a pre-heated moderate oven (gas mark 5-6; 180-200 degrees C). When cooked, pour the tomato mixture through a siv over a bowl, using a spoon to mush it down and extract the very last of those gorgeous juices. Discard the remianing dry pulp left in the siv. Add the harissa to the tomato sauce and serve hot with the sweetcorn fritters (or anything else you fancy).