Recipe

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 Recipe Deliathecrone / All my dishes
1 year, 5 months ago
Serve these savory cakes as an antipasto with a white wine; from the Summer issue of Lat Cucina Italiana.
Prep:10m Cook:40m Servings:6

Deliathecro

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

Directions
  1. Heat oven to 375-degrees-F.
  2. In a large bowl, whisk together polenta, flour and salt.
  3. Whisk in milk, oil and egg.
  4. Stir in corn to combine.
  5. Heat 1/4-inch oil in a large skillet over medium-high heat until very hot but not smoking.
  6. 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.
  7. In an ovenproof dish, layer corn cakes with mozzarella; bake until cheese is softened and cakes are warmed through, about 10 minutes.
  8. Meanwhile, in a small saucepan, heat butter and chopped anchovies until butter is melted; remove from heat.
  9. Remove corn cakes and cheese from the oven, drizzle with anchovy butter and garnish with anchovy fillets.
  10. Serve warm.

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