Whenever Chef Nicole Pederson of Evanston’s Found commands the Friends Tent at Saturday’s market, the results are full of flavor, and a tribute to the products found every week at our many vendors.
This week’s tasty bite is yours to reproduce at home with the recipe below. You can also download it by clicking here.
Scroll down below the recipe to see a gallery of products and people at last week’s market.
Crispy White Corn Polenta Cakes with Plum- herb relish, chevre and baby mustard greens
For the Polenta
- 1c whole milk
- 1c heavy cream
- 1c half n half
- 4 oz butter 1T salt
- 1 1/2 c white corn meal, finely ground (polenta)
In a large stock pot, combine milks, butter, and salt . Allow to come to a boil and then slowly whisk in the polenta. Allow to simmer, stirring often, until thick and not starchy tasting. Taste for seasoning and add more salt if necessary. Spread evenly onto 2 parchment-lined 1/2 sheet trays. Cover with parchment and allow to cool in the refrigerator.
Plum and summer herb relish
- 1 1/2 c walla walla onion, small dice
- 1 c evo
- 1/2 c apple cider vinegar
- 1t salt
Combine all ingredients in a sauce pot – btab (bring to a boil) – remove from the heat and cool.
- 1T it flat leaf parsley, chopped
- 1T white cherokee mint, chopped
- 1c red and yellow plums, pits removed and diced
Gently fold herbs and plums into chilled onion oil mixture
For the Goat Cheese Sauce
- 1/2 c goat cheese
- 1/2 c heavy cream
Mix together until fully incorporated and smooth.
For the Plum Sauce
- 1small onion, sliced
- 1cloves garlic, sliced
- 2 c plums, pitted
- 1T white wine vinegar
- 4 T light brown sugar
- 1T soy sauce
- Salt to taste
Caramelize onions in a small amount of butter or oil. Add remaining ingredients and cook down until reduced by 25%. Puree mixture in the blender.
To serve, cut polenta in 2 by 3 inch triangles . Sear pieces in a small amount of oil in a heavy bottomed skillet, until golden brown and heated throughout . Serve on top of goat cheese sauce then drizzle with plum sauce,top with plum relish and baby mustard greens.
(Enjoy making this recipe, but please don’t reproduce online. You can link to this pdf version kindly provided by Found.)
