Gallette Di Mais Con Mozzarella - Corn Cakes With Mozzarella And Anchovy Butter Recipe

Gallette di Mais con Mozzarella - Corn Cakes with Mozzarella and Anchovy Butter

From deliathecrone 16 years ago

Serve these savory cakes as an antipasto with a white wine; from the Summer issue of Lat Cucina Italiana.

½ cup, plus 2 tablespoons fine polenta shopping list
1/4 cup, plus 2 tablespoons unbleached all-purpose flour shopping list
½ teaspoon salt shopping list
1/3 cup whole milk or milk substitute shopping list
1/3 cup extra-virgin olive oil, plus extra for frying shopping list
1 large egg shopping list
3/4 cup corn kernels (cut from about 1 medium ear corn) shopping list
8 ounces fresh mozzarella, sliced into 18 pieces shopping list
1 ½ tablespoons unsalted butter shopping list
2 anchovy fillets, rinsed and finely chopped, plus extra for garnish shopping list

Heat oven to 375-degrees-F.
In a large bowl, whisk together polenta, flour and salt.
Whisk in milk, oil and egg.
Stir in corn to combine.
Heat 1/4-inch oil in a large skillet over medium-high heat until very hot but not smoking.
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.
In an ovenproof dish, layer corn cakes with mozzarella; bake until cheese is softened and cakes are warmed through, about 10 minutes.
Meanwhile, in a small saucepan, heat butter and chopped anchovies until butter is melted; remove from heat.
Remove corn cakes and cheese from the oven, drizzle with anchovy butter and garnish with anchovy fillets.
Serve warm.

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deliathecrone Johnston, SC

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