A LITTLE HISTORY AND A HELPFUL TIP: Corn has been an important part of the original Ikaria diet, in so far as one can claim that, with corn being a New World crop. But what I mean is that once established in the Mediterranean, for almost half a millenium now, it became something people could grow themselves, On Ikaria, a few generations ago, cooks grew and dried their corn and ground the kernels into amber granules. These were a substitute for rice. Corn meal was a staple, too, called by various names: aravositaro, bobota, and was used in polenta-like dishes, all creamy and comforting. You can make the polenta a day or two ahead of time and sear it just before serving.