These are so tender, savory, spicy and sweet, with just a little tooth from the corn kernals. I highly recommend making these immediately for dinner or breakfast. We spread ours with butter and a little drizzle of agave syrup. Total yum. Himself considers them very tasty.
I made these a couple weeks back after I saw a Food52 Instagram post for these masa cakes with cheese and cilantro crema. They looked so very tasty; well, except for the cheese and crema parts in our lactose-impaired household. Modified a bit for our tastes, boy are these amazing. The recipe is brilliant with the addition of some corn starch to the flour – it makes these so very tender.
As always, this recipe needs Hatch green chili. Do not use the mushy tasteless canned things. If you don’t have Hatch, mince up fine a fat jalapeno without the ribs and seeds, but use about 30% less of that than the green chili. And, if you are lucky enough to be able to eat cheese, a sprinkle of cotija on this would be amazeballs.
I keep wanting to see how these would be as a bun for an eggie sammich on a weekday morning, but there are never any left by Monday morning….life’s tough, I know.
Alrighty then, let’s make these mofos:
Green Chili Corn Cakes
Time: 30 m
Yield: about a dozen 3” cakes
Heat your griddle to medium.
Dry – in a big bowl, stir together:
1 c. corn flour (masa harina like MaSeca, NOT corn meal)
3 Tbsp. corn starch
½ c. AP flour
2 tsp. baking powder
¼ tsp. baking soda
1 tsp. salt
Wet – in a second bowl, whisk:
1 ½ c. buttermilk
2 Tbsp. oil (mild like Canola or light olive)
4 Tbsp. sugar
1/3 c. grated onion.
½ c. thawed frozen corn kernals
½ c. chopped Hatch green chili
Mix the dry with the wet until combined. You don’t have to be super gentle like with wheat flour, the masa doesn’t have gluten to toughen things up. (Don’t go nuts – there is a little AP in there.) Cook the way you do pancakes. Then happily consume them.
The VeryWell.com recipe nutrition calculator says each cake has:
carb: 21.9g (fiber: 1.3g, sugar: 6.2g)
and! 75% of your Vitamin C for the day (who knew? must be the chilis?)
I am obsessed with cashew cream. Having been dairy-deprived for so long, the ability to have creamy sauces with that rich mouth feel makes me so fucking happy I could danse. So, I saw this lovely spinach polenta tart on Tastespotting or Foodgawker, and really wanted to try it. Then, when we went provisioning and Sprouts had this gorgeous rainbow chard, I knew it was a done deal.
This is recipe isn’t hard, but it does have a couple steps. I made it on a Monday night, but it totally lends itself to doing part one night (the polenta and the onions for example), and then finishing it the next.
Bon appetit – and by the way, just the chard was fantastic on its own. I could have eaten the whole damn pan. By myself.
A couple stages, but sooooo tasty.
Swiss Chard Polenta Tourte
Sweet and creamy chard and buttery sherry onions atop seared mushrooms and a polenta base, with toasty pine nuts. This is heaven in a pie.
1/3 c. cashews, soaked overnight or simmered for 15 minutes
1 c. stock
½ tsp. nutritional yeast
1 tsp. corn starch
For the topping
8 oz sliced white mushrooms
1 Tbsp olive oil
1 bunch swiss chard, cleaned and coarsely chopped
1 medium white onion, cut in to rings
1 Tbsp. unsalted butter
1/3 c. Amontillado dry sherry
1/3 c. raw pignon nuts.
Cook polenta according to package directions.
Grease a 10” quiche pan or pie pan or springform pan and spread the cooked polenta evenly. (I did this the night before.)
Preheat your oven to 375*
In a medium nonstick skillet, sweat the onions, until they are translucent and just beginning to turn golden and caramelize.
Remove the lid and add the sherry and let the liquid cook off.
While they are cooking, get the olive oil very hot in a large sauté pan, and sear the mushrooms for a good brown sear.
Lower the heat to medium low and spread the mushrooms on top of the polenta base.
To the still-hot skillet, add the stems of the chard, a layer of salt and pepper, then the leafy bits with another layer of S&P. Cover tightly.
While the chard is cooking, make the cashew cream sauce.
In a good blender or food processor, add the drained soaked cashews, the stock, yeast, corn starch, and a couple of the rings of cooked onion.
Purify for (seriously) 1 ½ to 2 minutes, until the mixture is silky in texture and no longer grainy.
Check the chard – it should be tender and deep green. Raise the heat to medium, stir in the cashew cream and cook for a minute or two until the sauce is thickened. It should look like creamed spinach. Spread this on the mushrooms.
Turn off the onion pans, and spread the onions on top.
Sprinkle with the pignon nuts.
Bake for 30 minutes, until the chard is bubbly and the nuts are browned.
Let sit for 10 minutes before slicing. Or, make the night before and then slice while cold and reheat or serve at room temperature.