Seared Polenta Cakes with Farmer Stew Washington Place was at the Tremont Farmers Market on September 20th, 2011 and their awesome chef Jonathan Guest made grilled polenta cakes with garlic and manchengo cheese, topped with a farmers stew that was so warm and tasty. The warm stew made the cheese in the polenta cakes melt a bit and it was just wonderful. Here is my recipe for polenta cakes (I tried to get as close to his as I could)
Seared Polenta Cakes
2 C whole milk
2 c chicken broth
1 tsp kosher salt
1 c polenta (I like the fine ground version)
2 tbl spoons of extra virgin olive oil
2-3 cloves of garlic (minced)
1 c grated manchengo cheese
In a large sauce pan sauté the garlic in olive until cooked through (do not burn) and add the milk, broth and salt and bring to a boil. Slowly whisk in the polenta into the pan and turn the heat to low, continue to stir mixture adding the cheese slowly until the polenta is smooth and creamy.
Spread the polenta in a 9 x9 baking dish and set aside to cool.
For the next step you will need
1 tbl extra virgin olive oil
1 tbl butter
In a heavy bottom skillet, heat up the butter and oil. I slice squares about 3 x 3 inches and place them in the pan to sauté. Cook about 2-3 minutes on each side. If you want to get creative you can cut out shapes with cookie cutters before sautéing.
Farmers Stew (not his exact recipe)
2 cups of chopped mushrooms
1 onion chopped finely
2-3 carrots chopped finely Leeks chopped
2 yellow squash chopped finely
2 zucchini chopped finely
1 c finely chopped chives
Salt and pepper to taste
2 c veggie broth (low sodium)
2 c veal stock
Cayenne pepper
Chopped rosemary
Put about 4 table spoons of olive oil in a large pot and sauté veggies. Salt and pepper to taste. Once they are cooked through add the stock and spices and let simmer until is reduces by half and pour over the seared polenta cakes.
