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Griddled Corn Mush with Portobello Mushrooms

Mushrom17

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4
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INGREDIENTS

4 tbsp. unsalted butter, room temperature
2 cups cooked corn mush (polenta)
Salt, to taste
Pepper, to taste
1/4 cup dried cranberries, finely chopped
1/2 cup water
2 tbsp. aged balsamic vinegar
4 tbsp. extra-virgin olive oil
1/4 cup cilantro leaves, finely chopped
2 Portobello mushrooms, marinated in small amount of balsamic and olive oil
4 cups watercress
1/4 cup balsamic reduction

INSTRUCTIONS

  1. 1
    Add 2 tbsp. of the butter to the just cooked corn mush. Add salt and pepper to taste. Turn the mixture onto a greased sheet pan and spread to about 1/2" thickness. Cover with plastic wrap and refrigerate for at least 2 hours.
  2. 2
    In a small saucepan, combine the cranberries and water. Cook until cranberry bits are softened and the mixture has thickened slightly. Place in a small bowl with the balsamic vinegar and slowly whisk in oil. Season to taste with salt and pepper and stir in the cilantro leaves. Hold at room temperature.
  3. 3
    Cut the corn mush into triangles or squares (approx. 2 1/2”) with a knife. Place 1 tbsp. of the remaining butter into a non-stick saute pan and add the corn mush. Cook over medium-high heat until crispy and golden brown on each side. Drain on paper towels and keep warm.
  4. 4
    Cut the marinated portobellos into strips and saute with the remainder of the butter. Cook over medium heat until tender. (Also may be grilled over a wood or charcoal fire). Seaston to taste with salt and pepper.
  5. 5
    Toss the watercress with 1/2 of the vinaigrette mixture. Divide cress between four plates. Top each with 1/4 of corn mush pieces and 1/4 of portobello slices. Drizzle with a portion of the remaining vinaigrette. Drizzle balsamic reduction (from squeeze bottle or spoon) around edges of plate.

notes

Recipe by: Loretta Barrett Oden, Executive Chef/Owner, Corn Dance Cafe, Sante Fe NM

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cuisines North & South American, Other North American
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