Polenta Corn Cakes with Wild Mushroom Pan Roast '21' Club

1. 1

   Preheat broiler and butter an 8-inch square baking pan.

2. 2

   On a rack of a broiler pan broil corn about 4 inches from heat, turning it occasionally, until lightly browned on all sides, about 10 minutes.

3. 3

   Cool corn and cut kernels from cobs.

4. 4

   In a large heavy saucepan stir together milk and cornmeal and add corn kernels and butter.

5. 5

   Bring mixture to a boil and simmer, stirring constantly to keep mixture from sticking and burning and adding water, 1 tablespoon at a time, if mixture becomes too thick 20 minutes.

6. 6

   Stir in cheese until incorporated and season with salt.

7. 7

   Pour polenta into baking pan spreading evenly, and cool.

8. 8

   Chill polenta until cold, 2 to 3 hours.

9. 9

   Polenta may be made 2 days ahead and chilled covered.

10. 10

    Preheat oven to 350F.

11. 11

    If using fresh or dried shiitake discard stems.

12. 12

    Slice mushrooms.

13. 13

    In a 10-inch skillet heat butter over moderately high heat until foam subsides and saute mushrooms and shallots with salt to taste until mushrooms begin to brown, 5 to 6 minutes.

14. 14

    Add broth and boil until reduced by about half.

15. 15

    Remove skillet from heat and add thyme, pepper, and salt to taste.

16. 16

    Keep mushrooms warm.

17. 17

    Unmold polenta onto a cutting board and cut into 16 triangles or 2-inch squares.

18. 18

    On a lightly oiled baking sheet bake polenta pieces until heated through, 10 to 15 minutes, and broil about 4 inches from heat until golden, about 2 minutes.

19. 19

    Arrange 2 polenta pieces on each of 8 plates.

20. 20

    Spoon mushrooms over polenta and garnish with nuts.

* Per serving · 4 servings · Values may vary.