Polenta Corn Cakes With Wild Mushroom Pan Roast 21 Club Recipes

POLENTA CORN CAKES WITH WILD MUSHROOM PAN ROAST '21' CLUB

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

Categories Dairy Mushroom Appetizer Broil Blue Cheese Walnut Corn Fall Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free No Sugar Added

Yield Serves 8 as a first course

Number Of Ingredients 15

Ingredients

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 Délices des Bois, tel.(800) 666-1232

Steps:

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°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 sauté 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.

CREAMY CORN-STUDDED POLENTA

Creamy Corn-Studded Polenta image

Provided by Amy Finley

Categories Side High Fiber Dinner Corn Hominy/Cornmeal/Masa Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

3 1/2 cups low-salt chicken broth
1/2 cup heavy whipping cream
1 teaspoon salt
1 cup polenta (coarse cornmeal)
3 cups fresh corn kernels (from 3 ears)
1 tablespoon butter

Steps:

Bring broth, cream, and salt to boil in medium saucepan. Gradually whisk in polenta; reduce heat to medium-low and simmer 10 minutes, stirring often. Add corn; increase heat and bring to boil. Reduce heat to medium-low; cook until polenta is soft, thick, and creamy, stirring often, about 15 minutes. Stir in butter and season to taste with salt and pepper. Serve hot.

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