HOLIDAYS
HOLIDAYS
Impress your guests with this delicious recipe.
Don't forget to see our recipe for Tomatillo Chutney.
Don't forget to see our recipe for Tomatillo Chutney.
Ingredients
- 2 cups chicken broth
- 1 Cup cornmeal
- 1/4 Teaspoon salt
- Corn oil
- 1/4 Cup crumbled goat cheese
- Tomatillo Chutney (see recipe below)
Steps
- Bring broth to a boil in a medium saucepan over medium heat. Slowly sprinkle cornmeal into broth while quickly whisking mixture. Continue whisking for 3 minutes smoothing out any lumps as mixture thickens.
- Replace whisk with wooden spoon and cook, stirring constantly until mixture thickens, about 1 minute.
- Spoon should stand in mixture and polenta will come away from sides of pan. Remove from heat and stir in salt. Transfer to a bowl and cool to touch.
- Form 1/4-inch thick, silver dollar-size patties using 2 teaspoons of mixture for each. Heat 1 teaspoon oil in a large skillet over medium-high heat.
- Add as many patties as skillet will hold and cook until underside is lightly browned, about 2 - 3 minutes. Flip patties over with a spatula and cook until other side is lightly browned, about 2 - 3 minutes.
- Remove from skillet and transfer to paper towels to drain of excess oil. Continue with remaining cakes, adding oil to the pan as needed. Cover cakes with plastic wrap while you prepare Tomatillo Chutney.
- Spoon 1 teaspoon of warm Tomatillo Chutney on cakes and top with 1/2 teaspoon crumbled goat cheese. Arrange on serving tray and serve warm. Store extra cakes covered in plastic wrap in the refrigerator for 2 days. Makes about 24 appetizers.
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Tomatillo Chutney
