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Recipes // Appetizers // Polenta Crostini with Sautéed Mushrooms and Sage

Polenta Crostini with Sautéed Mushrooms and Sage

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Makes about 15 hush puppies

Prep and cooking time 40 minutes

Ingredients:

  • 1 tbsp. unsalted butter or olive oil
  • 2 rhubarb stalks, minced
  • 1 small red onion, chopped
  • 3 garlic gloves, minced
  • 2 green onions, minced
  • 1 jalapeño or mild chili, ribs and seeds removed, minced
  • 2 tbsps. white sugar
  • Water
  • 1 cup yellow cornmeal
  • 3 tbsps. all-purpose flour
  • 3 tsps. baking powder
  • ¼ tsp. baking soda
  • 1 tsp. veggie bouillon
  • ½ tsp. sea salt
  • 1 tsp. allspice
  • 1 tbsp. chili powder
  • 1 large egg, beaten
  • ¾ cup buttermilk
  • 4 to 5 cups canola or peanut oil
  • Honey

Special equipment

Candy thermometer

Directions:

Make the Dough

1 . In a 10-inch skillet set on medium, add the butter or oil, rhubarb, onion, red garlic, green onion, and jalapeño and sauté until translucent, about 5 minutes. Add the sugar and just enough water to cover the bottom of the skillet. Raise the heat to high and stir until water has evaporated, 5 minutes more. Remove from heat and set aside.

2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, bouillon, salt, allspice, and chili powder.

3. In a medium bowl, combine the beaten egg, buttermilk, and sautéed rhubarb mixture.

4. Add the wet ingredients to the cornmeal mixture, stirring to combine. The mixture should hold together but not be doughy. Let it rest for 5 minutes.

Fry the puppies

1 . Prepare a deep fryer according the directions or fill a deep, heavy-bottomed pot with 3 inches of the oil and heat to 350ºF. Check the oil temperature with a candy thermometer.

2. Working in batches, drop the batter by the tablespoon into the hot oil. Fry, turning halfway through, until the hush puppies are golden brown, about 3 to 5 minutes. With a slotted spoon, carefully remove the puppies from the oil and place them on newspaper or paper towels to drain.

3. Drizzle with honey and serve warm. Serve with Jean’s Slow- School Chili, Jean’s Cook-Up Gumbo, or Yam-Banana Catfish

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