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Green Chili Polenta Cakes With Red Chili Cream

appetizers, corn

1 1/2 cup polenta
1/2 cup diced roasted green chilies
1 small onion, finely diced
3 cloves garlic, minced
3 cup chicken broth
1 salt and pepper
1/4 cup grated parmesan cheese
1 for the red chili cream:
1 shallot, minced
1 clove garlic minced
1 tablespoon ground ancho chili pepper
1/4 cup white wine
1 1/2 cup heavy cream
1 dash lemon juice
1 salt and pepper

To start the polenta, sweat the onion and garlic in a dash or oil. Add the green chilies and the stock and bring to a boil. Stir in the polenta and keep stirring until the spoon stands up-right without falling over, about ten minutes. Turn out onto a cookie sheet and cover with plastic wrap and refrigerate for a minimum of three hours. When well chilled flip the cookie sheet onto a cutting board and cut the polenta into twelve triangles or other shape. Pan fry until golden brown and crispy. Keep warm in oven. To start the sauce, sweat the the shallots and garlic in a dash of oil until translucent. Add the wine and chili pepper and reduce by three quarters. Add the cream and simmer until reduced to desired consistency. Finish with lemon juice and season to taste. Present crispy cakes on a pool of the cream sauce. Original Recipe from Chef Peter Leigh Applewood Catering For the polenta cakes:

Yield: 6 servings

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