Pecan Polenta Rounds (sauteed Corn Cakes) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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A nice updated version of old-fachioned, southern-fried cornmeal mush. Flavored cornmeal mixed with pecans, cut into rounds and sauteed. A nice change of pace from rice or potatoes; goes nicely with chicken, turkey, beans or chile. Ingredients:
2 tablespoons butter |
2/3 cup pecans, coarsely chopped |
2 1/2 cups chicken stock |
1/4 teaspoon nutmeg |
pepper |
1 cup polenta (aka corn grits - coarse ground yellow cornmeal) |
5 tablespoons olive oil (for sauteing rounds) |
Directions:
1. In a small skillet, heat 1 tbsp butter over medium heat; saute the pecans until lightly browned.
2. Remove from heat and set aside.
3. In a saucepan, combine chicken stock, butter, nutmeg, and pepper; bring to a boil.
4. Pour cornmeal into boiling stock with one hand while whisking mixture with the other.
5. When it's all in, turn the heat down to low and cook until thick (10-15 minutes).
6. Remove from heat and mix in pecans.
7. Line a 12 baking pan with wax paper and spread polenta evenly in pan; allow to cool completely.
8. With a 2-2 1/2 cookie or buscuit cutter, cut polenta into rounds.
9. Carefully remove from pan with a spatula and saute in oil (starting with 2 tablespoons in pan and adding the rest as needed) until lightly browned on both sides.
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