Polenta Corn Cakes with Chipotle Sauce - 5 pts

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Polenta Corn Cakes - 5 PTS

 

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

Chipotle sauce

 

 

 

 

 

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.

 

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

 

Source: Sunset, JUNE 1998

Formatted by Chupa Babi: 07.10.08

 

CALORIES 310 (15% from fat); FAT 5.1g (sat 2.5g); CHOLESTEROL 46mg; CARBOHYDRATE

56g; SODIUM 504mg; PROTEIN 9.7g; FIBER 6.1g

 

" Serve with thinly sliced [favorites], 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. "

 

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Chipotle Sauce

 

1/2 cup (about 1 1/2 oz.) dried chipotle chilies

2 tablespoons butter or margarine

1/2 cup chopped onion or white part of leeks

1 cup fat-skimmed chicken broth

1 tablespoon lemon juice

Salt

 

 

 

 

 

1. In a bowl, combine chipotles and 2 cups hot water. Let stand until chipotles

are soft, 10 to 15 minutes.

 

2. Pull off and discard chili stems, seeds, and veins. Also discard the soaking

water.

 

3. Meanwhile, in a 10- to 12-inch frying pan, combine 1 teaspoon butter and

onion. Stir often over high heat until onion is limp, about 1 minute. Add

chipotles and chicken broth.

 

4. Scrape mixture into a blender. Whirl until very smooth. Return to pan and

stir over high heat until simmering, about 3 minutes, then add lemon juice and

remaining butter. Remove from heat and stir until butter melts. Season to taste

with salt. Use hot, warm, or at room temperature.

 

Yield: Makes about 1 1/2 cups

Source: Sunset, JUNE 1998

Formatted by Chupa Babi: 07.10.08

 

Nutritional analysis per tablespoon.

CALORIES 17 (71% from fat); FAT 1.3g (sat 0.6g); CHOLESTEROL 2.6mg; CARBOHYDRATE

1.3g; SODIUM 14mg; PROTEIN 0.6g; FIBER 0.5g

 

Notes: If making ahead, cover and chill up to 1 day.

This recipe goes with Polenta Corn Cakes.

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