Rosemary and Gruyere Polenta Cakes
Super yummy and delicious! Perfect dish for Russ! Serve with Roasted Beet Salad and Lemon Basil Vinaigrette. Recipe from Cook's Ware's Cooking Class: Eddie Merlot's Seasonal Favorites with Bryan Hopping, October 2014.
- 1 stick of Butter, more for frying (1/2 butter, 1/2 olive oil, if desired)
- 1 Shallot, minced
- 2 cloves of Garlic, minced
- 6 cups Chicken Stock
- 2 t Kosher Salt
- 1 1/2 t Dry Mustard
- 3/4 t Black Pepper
- 1/4 t Tumeric
- 3/4 pound Corn Meal
- 1/2 cup Gruyere Cheese, grated
- 1/4 cup Parmesan Cheese, grated
- 2 egg yolks, combined
- 1 T fresh Rosemary, minced
In a medium sauce pan, sauté the shallot and garlic in the butter until they are soft. Add the chicken stock, salt, pepper, dry mustard, and turmeric. Bring to a boil and slowly add the corn meal. Reduce heat to low and cook for 15 minutes, stirring often. Remove from heat and stir in the cheeses, egg yolks, and rosemary. Pour onto a nonstick baking pan and chill in the refrigerator until firm. Once firm, cut into small circles with a biscuit cutter. Panfry in butter until golden brown and crispy on both sides.
*Oil Sheet pan first before pouring polenta.