Gallette Di Mais Con Mozzarella - Corn Cakes With ... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve these savory cakes as an antipasto with a white wine; from the Summer issue of Lat Cucina Italiana. Ingredients:
1/2 cup, plus 2 tablespoons fine polenta |
1/4 cup, plus 2 tablespoons unbleached all-purpose flour |
1/2 teaspoon salt |
1/3 cup whole milk or milk substitute |
1/3 cup extra-virgin olive oil, plus extra for frying |
1 large egg |
3/4 cup corn kernels (cut from about 1 medium ear corn) |
8 ounces fresh mozzarella, sliced into 18 pieces |
1 1/2 tablespoons unsalted butter |
2 anchovy fillets, rinsed and finely chopped, plus extra for garnish |
Directions:
1. Heat oven to 375-degrees-F.
2. In a large bowl, whisk together polenta, flour and salt.
3. Whisk in milk, oil and egg.
4. Stir in corn to combine.
5. Heat 1/4-inch oil in a large skillet over medium-high heat until very hot but not smoking.
6. In batches, add corn batter by the heaping tablespoonsful and cook, turning fritters until golden, 1 to 2 minutes per side; drain on paper towels.
7. In an ovenproof dish, layer corn cakes with mozzarella; bake until cheese is softened and cakes are warmed through, about 10 minutes.
8. Meanwhile, in a small saucepan, heat butter and chopped anchovies until butter is melted; remove from heat.
9. Remove corn cakes and cheese from the oven, drizzle with anchovy butter and garnish with anchovy fillets.
10. Serve warm.
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