Triple Corn Torte Recipe
Ingredients
| 5 to 7 dry cornhusks (8 to 10 inch-long) | ||
| 2 cups regular-strength chicken broth | ||
| Yellow cornmeal | 3/4 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 Small, chopped | |
| Cumin seed | 1/2 Teaspoon | |
| Corn kernels | 1 Cup (16 tbs), frozen | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| Green chilies | 1 Can (10oz) | |
| 1 small firm-ripe tomato, cored and ' cut into wedges | ||
Directions
Separate husks and place in a large bowl.
Cover with boiling water.
Soak until pliable, about 10 minutes.
Drain husks, pat dry, and tear into 2 to 3-inch-wide strips.
Butter a 7 1/2- to 8-inch-diameter tart or cake pan with removable bottom.
Line pan with husks, setting wide ends in center and overlapping slightly; pointed ends should extend over pan sides.
In a 2- to 3-quart pan, boil 1 1/4 cups broth.
Mix remaining broth and polenta.
With a long-handled spoon, stir polenta mixture into boiling broth.
Cook, stirring, until thick (be careful: hot mixture splatters).
Reduce heat to low; stir until polenta stops flowing after spoon is drawn across pan bottom, 3 to 5 minutes.
Immediately pour hot polenta into husk-lined pan and quickly spread polenta in an even layer.
In a 10 to 12-inch frying pan, melt butter over medium-high heat.
Add onion and cumin and stir often until onion is lightly browned, about 5 minutes.
Stir in corn; heat until hot, about 3 minutes.
Spread mixture evenly over polenta; sprinkle with cheese.
Cut the chilies in half lengthwise and arrange, spoke-fashion, over cheese.
Bake in a 350° oven until husks are crisp and tart is hot, 10 to 15 minutes.
Remove pan sides.
Garnish with tomato.
Cut into wedges.
Add salsa to taste.
Cover with boiling water.
Soak until pliable, about 10 minutes.
Drain husks, pat dry, and tear into 2 to 3-inch-wide strips.
Butter a 7 1/2- to 8-inch-diameter tart or cake pan with removable bottom.
Line pan with husks, setting wide ends in center and overlapping slightly; pointed ends should extend over pan sides.
In a 2- to 3-quart pan, boil 1 1/4 cups broth.
Mix remaining broth and polenta.
With a long-handled spoon, stir polenta mixture into boiling broth.
Cook, stirring, until thick (be careful: hot mixture splatters).
Reduce heat to low; stir until polenta stops flowing after spoon is drawn across pan bottom, 3 to 5 minutes.
Immediately pour hot polenta into husk-lined pan and quickly spread polenta in an even layer.
In a 10 to 12-inch frying pan, melt butter over medium-high heat.
Add onion and cumin and stir often until onion is lightly browned, about 5 minutes.
Stir in corn; heat until hot, about 3 minutes.
Spread mixture evenly over polenta; sprinkle with cheese.
Cut the chilies in half lengthwise and arrange, spoke-fashion, over cheese.
Bake in a 350° oven until husks are crisp and tart is hot, 10 to 15 minutes.
Remove pan sides.
Garnish with tomato.
Cut into wedges.
Add salsa to taste.
Chef
