Polenta Corn Cakes with Wild Mushroom Pan Roast
| Yield: | 8 Servings |
| Categories: |
| POLENTA | ||
| 2 | Ears corn husked; cleaned of silk | |
| 2 | c | Whole milk |
| 1 | c | Finely ground cornmeal |
| 2 | tb | Unsalted butter; plus one teaspoon |
| 2 | oz | Roquefort or other blue cheese, coarsely chopped |
| MUSHROOMS | ||
| 1 | tb | Unsalted butter |
| 1 | c | Wild Mushrooms; Sliced, Or |
| 1 | oz | Dried Mushrooms; Sliced, Rehydrated 20 Minutes In Hot Water |
| 2 | tb | Shallots; chopped |
| 1/2 | c | Chicken stock or vegetable stock |
| 2 | tb | Fresh thyme; coarsely chopped |
| Salt and freshly ground black pepper, to taste | ||
| GARNISH | ||
| 1/3 | c | Walnuts or pecans; toasted 4 minutes at 375 degrees, (up to 5) |
Advertisement