We encourage you to try this buttery, creamy, crispy, savory, “cranberryish” side dish. It is the perfect vehicle to top with warm leftover turkey and gray. These polenta cakes are yummy on their own and work well with surf or turf. Warm leftover polenta cakes topped with cranberry sauce are a post-holiday comfort food treat!
Cranberry Thyme Polenta Wedges
Makes 8 generous servings
1(32-ounce) box chicken stock
1 cup white wine (or water)
1 teaspoon salt
1/2 teaspoon black pepper
1 1/4 cup yellow corn meal (not self-rising)
1/2 cup Parmesan Cheese, grated
8 tablespoons (1 stick) butter, divided
1 cup chopped shallots
1 teaspoon dried thyme
3/4 cup dried cranberries
In medium sauce pan, add chicken stock, wine, salt and pepper. Bring to a boil. Sprinkle cornmeal, 1/4 cup at a time, into hot stock mixture, whisking constantly to avoid lumps. When all the cornmeal is added, reduce heat to medium low and cook polenta, stirring frequently. When polenta mixture resembles a thick porridge, about 15 minutes, remove from heat. Immediately stir in Parmesan and 3 tablespoons butter. Stir until smooth. Set aside.
In a medium sauté pan melt 3 tablespoons butter. Add shallots and thyme and cook over medium heat, stirring occasionally, until shallots are soft, about 5 minutes. Remove shallot butter mixture from heat and stir in cranberries. Stir in shallot cranberry mixture into the warm polenta.
Butter 9X9-inch pan. Spoon warm polenta into pan. Use the back of a wet spoon to smooth polenta out evenly in the pan. Cover with plastic wrap and chill until polenta is cool and firm to the touch. (You may chill polenta overnight if you wish)
When ready to serve, unmold polenta onto a cutting board. Cut polenta into 8 pieces. Melt 2 tablespoons butter in a large nonstick skillet. Over medium heat, cook polenta pieces on each side until golden brown and polenta is warmed through. Remove polenta cakes from skillet and serve immediately.
cranberry, holiday, side dish, Thanksgiving
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