|
|
|
|
|
|
|
Home > Recipes
Recipes from Pilgrim's Kitchen
|
Polenta Pancakes with Chicken and Corn Chow Chow
Margee Berry White Salmon, WA
Ingredients:
2 packages (6 oz. each) grilled chicken breast strips, chopped
1 tablespoon olive oil
2 1/3 cups fresh sweet corn kernels
1 cup chopped onions
1 tablespoon minced garlic
1 teaspoon sea salt
1/3 cup buttermilk
3 eggs, separated
2 cups grated zucchini, squeezed dry
1/2 cup crumbled Mexican queso fresco cheese
1/3 cup yellow cornmeal
1/4 cup flour
1/3 cup chopped red bell pepper
2 teaspoons chipotle pepper hot sauce
1 teaspoon lime juice
2 tablespoons chopped cilantro
Lime Sauce: recipe follows
Directions:
In large skillet over medium heat, place olive oil. Stir in corn and onions and sauté until golden, about 20 minutes. Add garlic and salt, stirring. Transfer 3/4 cup mixture to food processor; set aside remaining mixture. To food processor, add buttermilk and purée. Pour into large bowl and whisk in egg yolks. Stir in zucchini, cheese, cornmeal and flour. In separate medium bowl, place egg whites and beat until peaks form; fold into puréed corn mixture. Coat large nonstick skillet with cooking spray and place over medium heat. Ladle cornmeal mixture by 1/4 cups into skillet and grill both sides of each pancake until golden; keep warm on large baking sheet in 250 degree F. oven. Reheat remaining corn with red bell pepper; stir in chicken, hot sauce, lime juice and cilantro. To serve, place 3 pancakes on each of 6 dinner plates; top with chicken mixture and decorative pattern of Lime Sauce. Garnish with lime slices and cilantro sprigs. Makes 6 servings.
Lime Sauce: In food processor, place 1/2 cup sour cream, 1 1/2 tablespoons fresh lime juice, 1 tablespoon chopped cilantro and 2 tablespoons green chilies; purée.
|
|
|
|
|
|