The Official Community for The Chew Fans

Corn Cakes with Grilled Chicken and Charred Romano Beans MARIO BATALI

439 0
Please follow and like us:

Can’t wait to make this one!

2 tablespoons extra-virgin olive oil
4 boneless, skin-on chicken thighs
Kosher salt and freshly ground black pepper (to taste)
1 1/2 cups polenta
1/2 cup all-purpose flour
2 teaspoon baking soda
2 teaspoons Kosher salt
1 teaspoon freshly cracked black pepper
1 1/4 cup buttermilk
2 eggs
1 cup fresh corn kernels (cut off the cob)
2 serrano peppers (stemmed, seeded, finely diced)
4 scallions (root ends removed, thinly sliced, divided)
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound romano beans (tops removed, cut into 2 inch pieces)
1/2 lemon
Kosher salt and chili flake (to taste)
1/3 cup honey
2 teaspoons chili flake

For the Grilled Chicken: Preheat a grill or grill pan to medium-high heat.
Drizzle chicken thighs with olive oil and season with salt and pepper. Place on the grill and cook until nicely charred, about 5-6 minutes per side. Remove to a cutting board and allow to rest for at least 5 minutes. Thinly slice the chicken.
For the Corn Cakes: In a medium bowl, whisk together polenta, flour, baking soda, salt, and black pepper.
In a large bowl, whisk together buttermilk and eggs. Slowly whisk the cornmeal mixture into the buttermilk mixture. Using a rubber spatula, fold in the corn, serrano and scallions.
In the same cast-iron skillet, over medium-high heat, melt 1 tablespoon of butter. Working in batches, and adding more butter when necessary, add a 1/4 cup of batter to the skillet, creating a round shape. Cook until edges are golden brown and tops begin to bubble, about 2-3 minutes. Flip the corn cakes and cook for another 1-2 minutes. Remove to a paper-towel lined plate and repeat with the remaining batter.
For the Charred Romano Beans: In a large bowl, toss together olive oil, Romano beans and season with salt and chili flakes.
Place on the same preheated grill or grill pan and tent the beans with a piece of foil to allow the outside of the beans to char and the inside of the beans to steam. Cook until charred and tender, about 3-4 minutes. Remove to the same large bowl and squeeze the lemon half over them, tossing to coat. Remove to a cutting board and slice into thirds.
For the Spicy Honey: In a small saucepan over medium-high heat stir together the honey and chili flake until warmed through, about 2 minutes.
To Assemble: Place one or two warm corn cakes on a plate and top with a few pieces of thinly sliced grilled chicken. Drizzle with spicy honey and garnish with the remaining sliced scallion. Serve with a side of charred Romano beans.
Tip: If corn is no longer in season at your market, buy frozen corn kernels and thaw before use!

Print Friendly, PDF & Email

Leave A Reply

Your email address will not be published.