POLENTA CORN CAKES WITH WILD MUSHROOM PAN ROAST '21' CLUB
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
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.
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Tabeeb Malik
[email protected]These polenta corn cakes were a nice change from the usual. I served them with a fried egg and avocado slices for a complete meal. Will definitely be making these again.
Siara Faalilo
[email protected]This recipe was a disaster! The polenta cakes were too dry and the mushroom pan roast was bland. I followed the recipe exactly, but something must have gone wrong.
Brianna Martinez
[email protected]The polenta corn cakes and mushroom pan roast were both excellent! I followed the recipe exactly and everything turned out perfectly. I will definitely be making this again.
Mahfuzur Rahman Pritam
[email protected]Not a fan of the polenta cakes. They were a bit bland for my taste.
Shaheen Shaheen
[email protected]The polenta corn cakes were delicious! I especially loved the crispy edges. The mushroom pan roast was also very flavorful. I would definitely recommend this recipe.
Chloe Heaven
[email protected]This recipe was a bit too time-consuming for me. I think I'll try a simpler polenta recipe next time.
Smellie Mageza
[email protected]Loved the crispy texture of the polenta cakes. The mushroom pan roast was also very flavorful. Overall, a great recipe that I would definitely make again.
Nickson Osore
[email protected]These polenta corn cakes were a bit too dry for my taste. I think I might try adding some extra liquid next time.
Tayyabpagl Tayyabpagl
[email protected]I've never cooked with polenta before, but this recipe was easy to follow and turned out great! The cakes were moist and flavorful, and the mushroom pan roast was the perfect accompaniment. I'll definitely be making this again.
Reneo Dimaculangan
[email protected]OMG! These polenta corn cakes were a hit at my dinner party! The flavors were incredible, and the crispy crust was perfection. I served them with the roasted mushrooms and a dollop of sour cream, and my guests raved about them. Will definitely be mak