Corn-Chive Polenta Cakes with Prosciutto

CAKES

Ingredients

2 tablespoons plus 1/2 cup canola oil, divided
1 cup fresh corn kernels
salt and freshly ground black pepper, to taste
1 cup chicken stock
3/4 cup coarse-grained cornmeal
1/4 cup (1/2 stick) salted butter
1/2 cup grated Parmesan cheese
1/4 cup finely chopped chives
1/2 cup all-purpose flour

Instructions

Grease a 9x9-inch baking pan.

For cakes: In a pan over medium heat, warm 2 tablespoons of oil. Add corn and cook until just heated through, about 2 to 3 minutes. Remove from heat and season to taste with salt and pepper. Set aside.

In a saucepan, bring 1 cup of water and stock to a boil; then lower heat to a simmer and gradually add cornmeal in a slow, steady stream. Keep over low heat and continue stirring with a wooden spoon for 35 minutes, or until smooth. Stir in butter, sautéed corn, Parmesan, and chives; then season with salt and pepper.

Spread cornmeal mixture to a ¾-inch thickness in prepared pan and refrigerate for at least 1 hour, or until firm.

When cornmeal mixture is set, cut into rounds with a cookie cutter or the rim of a clean glass to make eight rounds.

In a skillet, warm remaining ½ cup of oil over high heat. Dip cornmeal rounds into flour, brush off excess, and fry for 2 to 3 minutes per side, or until crisp and golden brown. Drain on paper towels and keep warm.

SALAD

Yield: 

4 servings

Category

Course

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