I recently inherited a bag of polenta that I had to put to good use. Instead of going the easy (Italian) route, I decided to see if I could use it to sub fresh Peruvian corn to make our version of cottage pie. Thus, pastel de choclo con polenta was born. The recipe calls for ají amarillo paste and ají panca paste. If you don’t have ají amarillo I would not bother trying to find a substitute as most chilli pastes will add heat rather than flavour. If you don’t have ají panca for the filling, you can use tomato paste instead. This dish is gluten-free and can be made…