| Level: | Intermediate |
| Total: | 5 hr |
| Prep: | 25 min |
| Inactive: | 4 hr |
| Cook: | 35 min |
| Yield: | 8 servings |
Ingredients
- Butter, for greasing pan
- 8 cups chicken stock or water
- 2 cups polenta
- 2 teaspoons coarse kosher salt
- 1 cup fresh or frozen corn kernels
- 1 cup freshly grated Parmesan
- 2 tablespoons finely chopped fresh parsley leaves, plus more for garnish
- 1/4 cup olive oil
- Salt and freshly ground pepper
- Morel Vinaigrette, recipe follows
- 1/4 cup aged sherry vinegar
- 1 small shallot, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon walnut oil
- 3/4 cup pure olive oil
- Salt and freshly ground pepper
- 1 pound morel mushrooms, washed thoroughly and dried
Instructions
- Generously butter a large shallow baking dish and set aside. In a large saucepan, bring the chicken stock to a boil. Slowly pour in the polenta and the salt, whisking constantly with a wire whisk. Reduce the heat to low and cook, stirring constantly with a wooden spoon until thickened and smooth, about 20 to 25 minutes. Fold in the corn, Parmesan, and parsley. Pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight.
- Preheat the grill to medium-high. With a 2-inch circle cutter, cut the chilled polenta into circles. Brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Arrange the polenta on a platter and spoon the vinaigrette over. Sprinkle with chopped parsley.
- In a blender, blend the vinegar, shallot, and mustard until smooth. With the motor running, slowly add the walnut oil and 1/2 cup of the olive oil until emulsified. Season with salt and pepper, to taste. Pour into a medium bowl and set aside.
- Heat the remaining 1/4 cup of oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Season with salt and pepper, to taste. Remove the mushrooms from the heat and coarsely chop them. Fold the mushrooms into the vinaigrette. Spoon the vinaigrette over the grilled polenta.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 652 |
| Total Fat | 42 g |
| Saturated Fat | 11 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 18 g |
| Cholesterol | 32 mg |
| Sodium | 987 mg |
Reviews
I had to change a few things because I couldn’t find the ingredients Shiitake mushrooms in place of Morel mushrooms, actual walnuts instead of oil and rice vinegar instead of sherry vinegar. It turned out good but I look forward to using the actual ingredients!
I just saw Bobby make this on one of his Thanksgiving shows. I’ve tried it twice so far (i always ‘road test’ before serving to a crowd) and I agree with other reviewers that 8 cups stock is too “chickeny.” I ‘ve settled on 5 cups stock to 3 cups water for the perfect flavor for me. Note on the vinaigrette recipe—it’s an ounce of morels, not a pound! If you watch the show it doesn’t even look like he used a whole ounce—looks like he used about .7 ounces (he bought 2 packages of .35oz dried morels). I used an ounce of morels but the vinaigrette was too thick–not like his on the show, so i’ll cut back when i make it on thanksgiving. Do not skip sprinkling the finished dish with parsely and fresh parmegiano–it really does make a difference. BTW, not sure why this rated as an intermediate recipe–this is really easy to make and you’ll look like a rock star.
OMG This is so delicious! My Mom made this as a side dish to go with some Halibut . I couldn’t stop eating it!! I’m going to make it to go with our Thanksgiving dinner. I can’t wait!
Bobby, you’ve done it again! Thanks.
Bobby, you’ve done it again! Thanks.
this recipe looked great, and i decided to follow rachael’s suggestions using less water and stock…GREAT SUGGESTIONS! it turned out great.
I would recommend using 1/2 water and 1/2 chicken stock for the polenta, as mine tasted a little too much like the stock. This recipe was very delicious, although no amount of oil could save the polenta from sticking to the grill! I also made twice the amount of vinaigrette and marinated some shish kabob meat in it, which made a great pairing.
These cakes just became a new staple in our household. The vinaigrette really offsets the cheesy polenta. Great!
Thanks Kathryn for getting the morel recipe. I will prepare today and post my review later tonight.
Amazing what perseverance can accomplished. The life of a cook.
Happy Post-Thanksgiving!
I called food network and got us all hooked up. In the search box put; GL1B13, hit go and wa-la. I hope you enjoy as much as I will.
FWIW… from another recipe on another website:
Ingredients
For the morel vinaigrette:
6 tbsp olive oil
1 shallot, finely chopped
? garlic clove, crushed
15g/?oz dried morels, soaked overnight and drained, and finely chopped
2 tbsp balsamic vinegar
1 tbsp walnut oil
1 tbsp chopped fresh chives
salt and freshly ground black pepper
Method
1. To make the vinaigrette: heat 1 tbsp of the olive oil in a frying pan, add the shallot and garlic. Cook for a further minute. Add the morals to the pan and cool for 2-3 minutes.
2. Remove to a bowl and add the vinegar, blend in both oils, add the chives and season to taste. Keep to one side.
Hello!!! Where is the Morel Vinaigrette Recipe?????