Polenta Corn Cakes

James Carrier
Notes: Serve with thinly sliced prosciutto, sliced tomatoes, and broiled green onions or leeks with some of their green tops. Spoon chipotle sauce onto pancakes or present it in a small cup (one made of lettuce works well). Garnish with slivers of green onions.

Yield:

Makes about 18 pancakes 4 inches wide; 6 main-dish servings

Recipe from

Nutritional Information

Calories 310
Caloriesfromfat 15 %
Protein 9.7 g
Fat 5.1 g
Satfat 2.5 g
Carbohydrate 56 g
Fiber 6.1 g
Sodium 504 mg
Cholesterol 46 mg

Ingredients

1 cup polenta
2/3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
1 large egg
1 2/3 buttermilk
1/2 cup sliced green onions, including some green tops
1 cup corn kernels (fresh-cut, frozen, or drained canned)
1 1/2 tablespoons melted butter or margarine

Preparation

1. In a large bowl, mix polenta, flour, baking powder, soda, sugar, and salt.

2. Add egg and buttermilk. Beat with a whisk until batter is smooth. Stir in onions, corn, and butter.

3. Place a griddle or 10- to 12-inch frying pan (nonstick, if desired) over medium heat. When it's hot, spoon batter in 1/4-cup portions onto griddle, spacing slightly apart. Cook until edges look dry, turn with a wide spatula, and brown bottoms, 2 to 3 minutes total.

4. Serve pancakes as cooked, or arrange in a single layer on racks on baking sheets and keep warm in a 150° oven up to 15 minutes.

5. Stack pancakes on plates and serve with chipotle sauce added to taste.

Note:

June 1998