Polenta Corn Cakes With Wild Mushroom Pan Roast '21' Club
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
50
Sourness
36
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 cups
Milk1 cup
Yellow Cornmeal1 tbsp
Unsalted Butter2 tbsps
Shallot (chopped)1 cup
Chicken2 tbsps
Thyme Leaves (fresh, chopped)Directions:
1
Make polenta: Preheat broiler and butter an 8-inch square baking pan
2
On a rack of a broiler pan broil corn about 4 inches from heat, turning it occasionally, until lightly browned on all sides, about 10 minutes
3
Cool corn and cut kernels from cobs
4
In a large heavy saucepan stir together milk and cornmeal and add corn kernels and butter
5
Bring mixture to a boil and simmer, stirring constantly to keep mixture from sticking and burning and adding water, 1 tablespoon at a time, if mixture becomes too thick 20 minutes
6
Stir in cheese until incorporated and season with salt
7
Pour polenta into baking pan spreading evenly, and cool
8
Chill polenta until cold, 2 to 3 hours
9
Polenta may be made 2 days ahead and chilled covered
10
Preheat oven to 350°F
11
Preheat broiler and butter an 8-inch square baking pan
12
On a rack of a broiler pan broil corn about 4 inches from heat, turning it occasionally, until lightly browned on all sides, about 10 minutes
13
Cool corn and cut kernels from cobs
14
In a large heavy saucepan stir together milk and cornmeal and add corn kernels and butter
15
Bring mixture to a boil and simmer, stirring constantly to keep mixture from sticking and burning and adding water, 1 tablespoon at a time, if mixture becomes too thick 20 minutes
16
Stir in cheese until incorporated and season with salt
17
Pour polenta into baking pan spreading evenly, and cool
18
Chill polenta until cold, 2 to 3 hours
19
Polenta may be made 2 days ahead and chilled covered
20
Preheat oven to 350°F
21
Make mushrooms: If using fresh or dried shiitake discard stems
22
Slice mushrooms
23
In a 10-inch skillet heat butter over moderately high heat until foam subsides and sauté mushrooms and shallots with salt to taste until mushrooms begin to brown, 5 to 6 minutes
24
Add broth and boil until reduced by about half
25
Remove skillet from heat and add thyme, pepper, and salt to taste
26
Keep mushrooms warm
27
Unmold polenta onto a cutting board and cut into 16 triangles or 2-inch squares
28
On a lightly oiled baking sheet bake polenta pieces until heated through, 10 to 15 minutes, and broil about 4 inches from heat until golden, about 2 minutes
29
If using fresh or dried shiitake discard stems
30
Slice mushrooms
31
In a 10-inch skillet heat butter over moderately high heat until foam subsides and sauté mushrooms and shallots with salt to taste until mushrooms begin to brown, 5 to 6 minutes
32
Add broth and boil until reduced by about half
33
Remove skillet from heat and add thyme, pepper, and salt to taste
34
Keep mushrooms warm
35
Unmold polenta onto a cutting board and cut into 16 triangles or 2-inch squares
36
On a lightly oiled baking sheet bake polenta pieces until heated through, 10 to 15 minutes, and broil about 4 inches from heat until golden, about 2 minutes
37
Arrange 2 polenta pieces on each of 8 plates
38
Spoon mushrooms over polenta and garnish with nuts
39
Arrange 2 polenta pieces on each of 8 plates
40
Spoon mushrooms over polenta and garnish with nuts