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Sweet Corn Grit Cake |
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2 cups yellow corn grits or polenta
5 1/2 cups chicken
stock
1 cup fire roasted corn kernels
2 tablespoons poblano pepper, small diced
2 tablespoons red bell pepper, small diced
2 tablespoons shallots, small diced
3 tablespoons salted butter
1 tablespoon chipotle puree
salt and pepper to taste |
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Serves 8
In a medium saucepot, sauté the shallots and peppers with
one tablespoon of butter until soft, about 3-4 minutes. Add 4 cups
of chicken stock and bring to a boil. Stirring continuously, slowly
add in the yellow corn polenta until a smooth consistency forms.
Lower the heat to medium and continue to stir the polenta adding
more chicken stock to loosen if necessary. Add the remaining two
tablespoons of butter, roasted corn, chipotle puree, peppers, and
season to taste with salt and pepper. When polenta has cooked, spread
evenly over a buttered sheet pan and place in refrigerator to cool
completely. Remove polenta from refrigerator and cut out 1 1/2 inch
circles with cookie cutter. Coat lightly with flour and quickly
pan fry in a sauté pan with corn oil until golden brown.
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