Chipotle Maple Polenta by Chef Manny Gonzales, TAPS Fish House and Brewery
(Serves 10)
2 C Polenta
4 C Chicken stock
Salt and pepper – to taste
1 C Butter
1/4 C Sage – picked
2 C Heavy cream
1/4 Can chipotle chile canned in adobo
1/4 C Maple syrup
1/3 C Brown sugar
1/4 t Allspice
1/4 Can pumpkin puree
Bring chicken stock to a boil and slowly add dry polenta while stirring. Keep stirring the polenta till the polenta sprouts. Cook polenta for at least 10 minutes, add salt and pepper, and spread on sheet pan to chill
Brown butter in large pot till amber in color. Carefully add sage leaves and let cook till crisp. Add heavy cream, chipotle, maple syrup, brown sugar and allspice. Blend with Burr mixer, add pumpkin puree then slowly add chilled polenta and cream together.
Chipotle Maple Polenta
Chipotle Maple Polenta taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
2 C Polenta
4 C Chicken stock
Salt and pepper – to taste
1 C Butter
1/4 C Sage – picked
2 C Heavy cream
1/4 Can chipotle chile canned in adobo
1/4 C Maple syrup
1/3 C Brown sugar
1/4 t Allspice
1/4 Can pumpkin puree
Directions:
- Bring chicken stock to a boil and slowly add dry polenta while stirring. Keep stirring the polenta till the polenta sprouts.
- Cook polenta for at least 10 minutes, add salt and pepper, and spread on sheet pan to chill
- Brown butter in large pot till amber in color. Carefully add sage leaves and let cook till crisp. Add heavy cream, chipotle, maple syrup, brown sugar and allspice.
- Blend with Burr mixer, add pumpkin puree then slowly add chilled polenta and cream together.
