280 g corn (tinned, drained)
30 g cornflakes
2 eggs
Salt
Cayenne pepper
1 pinch of sugar
20 g polenta flour (corn flour)
20–30 g flour
2–3 tbsp olive oil
 

300 g mascarpone
Juice of a lemon
80 g dried tomatoes, chopped finely
3 tbsp basil leaves cut into strips
Salt
Freshly ground black pepper
 

Several basil leaves