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Chef Michael Mina

POLENTA CORN CAKES WITH WILD MUSHROOM PAN ROAST
Michael Lomonaco - New York City
Adapted by StarChefs

Yield: Serves 8


POLENTA:

  • 2 ears corn, husked and cleaned of silk
  • 2 cups whole milk
  • 1 cup finely ground cornmeal
  • 2 tablespoons unsalted butter ( plus 1 teaspoon to butter pan)
  • 2 ounces Roquefort or other blue cheese, coarsely chopped
MUSHROOMS:
  • 1 tablespoon unsalted butter
  • 1 cup cleaned and sliced mixed fresh wild mushrooms or 1 ounce dried, rehydrated 20 minutes in very hot water and sliced
  • 2 tablespoons chopped shallots
  • 1 1/2 cup Chicken Stock or Vegetable Stock
  • 2 tablespoons coarsely chopped fresh thyme
  • Salt and freshly ground black pepper to taste
GARNISH:
  • 1/3 cup walnuts or pecans, toasted 4 to 5 minutes at 375*
Roast or broil the ears of corn until lightly browned. Allow to
cool, then cut the corn off the cob. Combine the milk and
cornmeal in a saucepan. Add the 2 tablespoons butter and simmer
a full 20 minutes, stirring with a wooden spoon to keep the
mixture from sticking or burning. If the polenta becomes too
thick before the 20 minutes is up, stir in several tablespoons
of cold water to loosen it, and continue cooking. At the end of
20 minutes the mixture should be fairly thick. Fold in the
cheese and stir until melted. Remove from the heat and pour
into a buttered 8-by-8-inch cake pan. using a spatula, spread
the polenta into a thick, even layer. Cool and then
refrigerate 2 to 3 hours before unmolding and cutting into
triangles or 2-inch squares. (Uncut polenta can be covered
with plastic wrap and stored in the refrigerator up to 2 days.)

To prepare the mushrooms, heat the 1 tablespoon butter in a sauté
pan, add the mushrooms and shallots, and cook 5 or 6 minutes,
until the mushrooms begin to brown. Add the Chicken or Vegetable
Stock and cook until the liquid is reduced by half. Remove from
the heat and add the chopped thyme and salt and pepper.

NOTE Just before serving, place the cut polenta on a cookie sheet in a preheated 350 F oven for 10 to 15 minutes to warm, then, if necessary, brown it under a broiler 2 minutes more. To serve, place two pieces of polenta on each plate and spoon some of the mushroom pan roast over them. Garnish with toasted walnuts or pecans.

 

 

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