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home > recipes > beans / grains > polenta corn cakes with wild mushroom pan roast '21' club
This variation on basic polenta incorporates fresh corn just off the cob. For polenta: 2 ears corn, shucked 2 cups milk 1 cup yellow cornmeal 2 tablespoons unsalted butter 2 ounces Roquefort, Gorgonzola, or other blue cheese (about 1/4 cup), crumbled For mushrooms 1 cup cleaned mixed fresh exotic mushrooms* such as morels, shiitake, or cremini or one ounce dried mushrooms* soaked in very hot water 20 minutes and drained 1 tablespoon unsalted butter 2 tablespoons chopped shallots 1/2 cup chicken or vegetable broth 2 tablespoons fresh thyme leaves, chopped freshly ground black pepper to taste Garnish: 1/3 cup walnuts or pecans, toasted and chopped coarse *available at specialty foods shops and by mail order from Aux Delices des Bois, tel.(800) 666-1232 Make polenta: Preheat broiler and butter an 8-inch square baking pan. 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. Cool corn and cut kernels from cobs. In a large heavy saucepan stir together milk and cornmeal and add corn kernels and butter. 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. Stir in cheese until incorporated and season with salt. Pour polenta into baking pan spreading evenly, and cool. Chill polenta until cold, 2 to 3 hours. Polenta may be made 2 days ahead and chilled covered. Preheat oven to 350 deg. F. Make mushrooms: If using fresh or dried shiitake discard stems. Slice mushrooms. In a 10-inch skillet heat butter over moderately high heat until foam subsides and saute mushrooms and shallots with salt to taste until mushrooms begin to brown, 5 to 6 minutes. Add broth and boil until reduced by about half. Remove skillet from heat and add thyme, pepper, and salt to taste. Keep mushrooms warm. Unmold polenta onto a cutting board and cut into 16 triangles or 2-inch squares. 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. Arrange 2 polenta pieces on each of 8 plates. Spoon mushrooms over polenta and garnish with nuts. Serves 8 as a first course. Gourmet November 1995

Polenta Corn Cakes with Wild Mushroom Pan Roast '21' Club


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list all recipes for BEANS-GRAINS (120)
list all recipes by SHEPPAAD (2)


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keyword: polenta
keyword: cakes
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recipes for beans-grains
recipes by sheppaad
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(posted March 3, 1997)


This variation on basic
polenta incorporates fresh corn just off the cob.

For
polenta:
2 ears
corn, shucked
2 cups
milk
1 cup yellow
cornmeal
2 tablespoons
unsalted butter
2 ounces Roquefort, Gorgonzola, or other
blue
cheese (about
1/4 cup), crumbled

For mushrooms
1 cup cleaned mixed fresh exotic mushrooms* such as morels,
shiitake, or cremini or one ounce dried mushrooms* soaked
in very
hot water 20 minutes and drained
1 tablespoon
unsalted
butter
2 tablespoons chopped shallots
1/2 cup
chicken or vegetable broth
2 tablespoons fresh
thyme leaves, chopped
freshly ground black pepper to taste

Garnish: 1/3 cup walnuts or pecans, toasted and chopped
coarse

*available at specialty foods shops and by mail order from Aux Delices des Bois, tel.(800) 666-1232


Make
polenta:
Preheat broiler and
butter an 8-inch square baking pan.

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. Cool corn and cut kernels from cobs.

In a large
heavy saucepan stir together milk and cornmeal and add corn kernels and butter. 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. Stir in cheese until incorporated and season with salt. Pour polenta into baking pan spreading evenly, and cool. Chill polenta until cold, 2 to 3 hours. Polenta may be made 2 days ahead and chilled covered.

Preheat oven to 350 deg. F.

Make mushrooms:
If using fresh or dried
shiitake discard stems. Slice mushrooms. In a 10-inch skillet heat butter over moderately high heat until foam subsides and saute mushrooms and shallots with salt to taste until mushrooms begin to brown, 5 to 6 minutes. Add broth and boil until reduced by about half. Remove skillet from heat and add thyme, pepper, and salt to taste. Keep mushrooms warm.

Unmold polenta onto a cutting board and cut into 16 triangles or 2-inch squares.

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.

Arrange 2
polenta pieces on each of 8 plates. Spoon mushrooms over polenta and garnish with nuts.

Serves 8 as a first course.

Gourmet
November 1995


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