Potato And Polenta Cakes With Artichoke Puree Recipes

POTATO AND POLENTA CAKES WITH ARTICHOKE PUREE

Steps:

• Boil potatoes until tender, drain, mash roughly.
• Stir in shallots, cheese, 1/4 cup salsa, egg white, paprika and polenta - mix well.
• Shape potato mixture into 6 patties.
• Shallow fry in batches until lightly browned on both sides and heated through. Drain on paper towel if you like.
• Meanwhile, add the salami to a clean pan, and cook, stirring until crisp.
• Top potato cakes with extra salsa, artichoke puree and salam strips.
• *For the puree: Process artichokes, garlic, cream and juice until smooth. Add oil gradually in a thin stream with motor is running.

ARTICHOKE AND POTATO PURéE

Steps:

• In a small saucepan combine the potato, peeled and cut into 1/2-inch pieces, with enough cold water to cover it by 1 inch and simmer it, covered, for 10 to 15 minutes, or until it is very tender. While the potato is cooking, in a small skillet cook the artichoke hearts in the butter with salt and pepper to taste over moderate heat, stirring, until they are very tender. Drain the potato, return it to the pan, and cook it covered, over moderate heat, shaking the pan, for 30 seconds, or until excess liquid is evaporated. Force the artichoke mixture and the potato through a food mill fitted with a medium disk into a bowl, discarding the solids, and season the purée with salt and pepper.

POTATO POLENTA

Steps:

• Peel the potatoes and in a heavy bottomed sauce pan, cook them covered with water until done, drain most of the water, leaving about one cup with the potatoes. Mash the potatoes well in the remaining water add salt and the corn meal mix well till smooth, return to medium heat and cook for 20-30 minutes stirring with a wooden spoon often.
• In the meantime sauté the bacon and onion in the olive oil until rendered and the bacon is crisp.
• When the polenta is cooked and begins to pull off the sides, remove from heat and toss in the cheese cubes as well as the onion bacon sofritto. Mix well and serve.