Polenta Corn Cakes With Wild Mushroom Pan Roast

MUSHROOMS
1 tb Unsalted butter
1 c Wild Mushrooms; Sliced, Or
1 oz Dried Mushrooms; Sliced,
-Rehydrated 20 Minutes In
-Hot Water
2 tb Shallots; chopped
1/2 c Chicken stock or vegetable
-stock
2 tb Fresh thyme; coarsely
-chopped
Salt and freshly ground
-black pepper, to taste

GARNISH
1/3 c Walnuts or pecans; toasted 4
-minutes at 375 degrees, (up
-to 5)

Roast or broil the ears of corn until lightly browned. Allow to cool, then
cut the corn off the cob. Combine the milk and cornmeal in a saucepan. Add
the 2 tablespoons butter and the corn kernels and bring quickly to a boil.
Reduce the heat and simmer a full 20 minutes, stirring with a wooden spoon
to keep the mixture from sticking or burning. If the polenta becomes too
thick before the 20 minutes is up, stir in several tablespoons of cold
water to loosen it, and continue cooking. At the end of 20 minutes the
mixture should be fairly thick. Fold in the cheese and stir until melted.
Remove from the heat and pour into a buttered 8 by 8-inch cake pan. Using a
spatula, spread the polenta into a thick even layer. Cool and refrigerate 2
to 3 hours before unmolding and cutting into triangles or 2-inch squares.
(Uncut polenta can be covered with plastic wrap and stored in the
refrigerator up to 2 days.)

To prepare the mushrooms, heat the 1 tablespoon butter in a saute pan, add
the mushrooms and shallots, and cook 5 to 6 minutes, until the mushrooms
begin to brown. Add the chicken stock or vegetable stock and cook until the
liquid is reduced by half. Remove from the heat and add the chopped thyme
and salt and pepper.

Just before serving, place the cut polenta on a cookie sheet in a preheated
350 oven for 10 to 15 minutes to warm, then, if necessary, brown it under a
broiler 2 minutes more. To serve, place two pieces of polenta on each plate
and spoon some of the mushroom pan roast over them. Garnish with toasted
walnuts or pecans.