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

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

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

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Ingredients

Count

Nutrition

225

Calories

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Ingredients:

Serving

2 ears corn, shucked
2 cups milk
1 cup yellow cornmeal
2 tbsp unsalted butter
2 oz roquefort , gorgonzola , or other blue cheese (about 1/4 cup), crumbled
1 cup cleaned mixed fresh exotic mushrooms* such as morels, shiitake, or cremini or 1 oz dried mushrooms* soaked in very hot water 20 minutes and drained
1 tbsp unsalted butter
2 tbsp chopped shallots
1/2 cup chicken or vegetable broth
2 tbsp fresh thyme leaves, chopped
freshly ground black pepper to taste
garnish: 1/3 cup walnuts or pecans, toasted and chopped coarse

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	225.48 Kcal (944 kJ)
Calories from fat	113.56 Kcal
		% Daily Value*
Total Fat	12.62g	19%
Cholesterol	32.36mg	11%
Sodium	174.04mg	7%
Potassium	274.72mg	6%
Total Carbs	20.31g	7%
Sugars	4.14g	17%
Dietary Fiber	2.26g	9%
Protein	9.36g	19%
Vitamin C	3.3mg	5%
Vitamin A	0.1mg	2%
Iron	1.2mg	7%
Calcium	132.4mg	13%

Amount Per 100 g
Calories	167.7 Kcal (702 kJ)
Calories from fat	84.46 Kcal
		% Daily Value*
Total Fat	9.38g	19%
Cholesterol	24.07mg	11%
Sodium	129.44mg	7%
Potassium	204.32mg	6%
Total Carbs	15.1g	7%
Sugars	3.08g	17%
Dietary Fiber	1.68g	9%
Protein	6.96g	19%
Vitamin C	2.4mg	5%
Iron	0.9mg	7%
Calcium	98.5mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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