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These crispy corn cakes mimic griddle cakes with fried ham, but with far more flavor and sophistication.
Yield: 4 servings
Preparation Time: 60 minutes
Start to Finish Time: 120 minutes
- 1 cup fresh corn kernels (may substitute frozen or well-drained canned corn)
- 2 tablespoons canola oil
- Kosher or sea salt and freshly ground black pepper, to taste
- 1 cup water
- 1 cup chicken stock
- 3/4 cup (4 ounces) coarse-grained polenta
- 4 tablespoons butter
- 1/4 cup finely chopped chives
- 1/2 cup grated Parmesan cheese
- 1/2 cup vegetable oil
- 1/2 cup low-moisture Wondra or all-purpose flour
- 4 cups mixed salad greens
- Dijon Vinaigrette
- 4 ounces (about 8 thin slices) prosciutto
In a saute pan over medium heat, cook corn in canola oil until just heated through, about 2 to 3 minutes. Remove from heat and season with salt and pepper. Set aside.
In a large saucepan, bring water and chicken stock to a low boil, then lower heat to a simmer and gradually add polenta in a slow, steady stream. Stir continuously over low heat with a wooden spoon until smooth, about 45 minutes. Stir in butter, reserved corn, chives, and Parmesan cheese, then season with salt and pepper. Spread polenta onto a greased baking sheet and let set in the refrigerator at least 1 hour.
When polenta is set, cut into rounds with a 21/2-inch cookie cutter or the rim of a clean glass jar to make eight rounds. In a skillet, heat vegetable oil over high heat. Dip polenta rounds into flour, brush off excess, and fry until crisp and golden brown, about 2 to 3 minutes per side. Drain on paper towels and keep warm.
Toss salad greens with Dijon Vinaigrette. Divide among four plates. Place two cakes on each plate and top with prosciutto. Serve warm.
Dijon Vinaigrette
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- 2 teaspoons orange juice
- 1 teaspoon cider vinegar
- 1 teaspoon honey
- 1 teaspoon chopped chives
- 1/3 cup olive oil
Combine the first six ingredients in a small bowl. Slowly whisk olive oil into the mixture in a thin stream until it emulsifies.
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