Novi Chophouse prepares Black Truffle Polenta Cake
Black Truffle Polenta
Ingredients
- Yield: 3 cups
- 2 Cup Water
- 1 ½ cup Yellow Corn Meal
- 1 tbs Black Truffles
- ½ tsp White Pepper
- 1 tsp Salt
- 3 tbs Chopped Fresh Rosemary
- ½ cup Shredded White Cheddar
- 1 tbs Butter
- 1 tbs Truffle Oil
Recipe
- In a medium saucepan, bring the water, salt, white pepper and butter to a boil.
- Slowly pour the Corn meal into the water while vigorously whisking to avoid Lumps.
- Allow to cook over a low simmer for about 10 minutes.
- Take off the heat and add in the Black Truffle, Rosemary and shredded cheddar.
- Once fully incorporated, pour polenta into buttered 9x9 inch pan, allow to cool.
Mushroom Ragout
Ingredients
- Yield: 16 oz.
- 4 cup Wild Mushroom Mix
- 1 tsp Truffle oil
- 2 tsp Salt
- 1 tbs Butter
- 1 tbs Vegetable Stock
- ¼ cup Heavy Cream
- 1 Tbs Fresh Chopped Herbs
Recipe
- In a sauté pan melt butter, add the mushrooms, and cook for 2 minutes.
- Add the vegetable stock and heavy cream, allow to reduce until the cream coats the back of the spoon.
- Add the fresh herbs, salt and oil. Stir together and set aside.
Four Cheese Sauce
Ingredients
- Yield: 4 cups
- 1 qt Heavy Cream
- 1 qt Whole Milk
- 1 cup Shredded White Cheddar
- 1 cup Shredded Smoked Gouda
- 1 cup Shredded Parmesan Cheese
- 1 Cup Shredded Fontina
- 1 tbs. Dijon Mustard
- 1 tbs Worcestershire Sauce
- 1 dash Tabasco sauce
- ½ ea Fresh Squeezed Lemon Juice
Recipe
- Combine the Heavy Cream and milk in a sauce pan, Bring to a simmer.
- Add the shredded Cheese gradually while continuing to whisk.
- Season the sauce with the remaining ingredients.
Red Cabbage Slaw
Ingredients
- Yield: 4 cups
- 1 Tbs. White Sesame Seeds
- ½ tsp Whole Caraway Seeds
- 4 cups Thinly shaved red cabbage
- 1 ea. Jalapeno, seeded, finely minced.
- ½ of a red onion, shaved thin
- 2 tbs. chopped Cilantro
- ¼ cup Lime Juice
- 2 tbs Apple Cider Vinegar
- 1 tbs Sriracha Hot Sauce
- ½ tsp Sesame Oil
- ½ tsp Kosher Salt
Recipes
- Warm over medium heat a sauté pan. And gently toast the sesame seeds and caraway seeds, shaking the pan until seeds are toasted. Set aside to cool.
- Shave Cabbage and red onion mince the Jalapeno and toss all together in a bowl.
- Chop Cilantro and add to the cabbage, mix the Lime juice, sesame oil and sriracha in another bowl and then toss together with the cabbage.
- The slaw should be made 1 day ahead to allow the flavors to come together.
To Plate the dish:
- Using a small knife cut a square of the Chilled polenta about 3 in. x 3In.
- In a saute pan heat a little oil over medium heat, set the polenta in the pan and cook until both sides are golden brown. Take out of pan and allow to dry on a paper towel.
- In the center of the plate spoon the Mushroom Ragout, top the ragout with some wilted spinach and then the polenta cake.
- Spoon the Cheese sauce over the polenta, garnish with the cabbage slaw and serve.