POLENTA CAKES WITH LOBSTER OR CRABMEAT AND ROASTED PEPPER SAUCE

POLENTA CAKES WITH LOBSTER OR CRABMEAT AND ROASTED PEPPER SAUCE image

Number Of Ingredients 25

For the seafood filling:
6 oz. canned, pasteurized crabmeat (backfin)OR 6 oz. cooked, diced lobster meat
1/4 cup sliced green onions
1/4 cup finely diced red peppers
1/2 cup minced mushrooms
1 clove minced garlic
Olive oil as needed
1/8 cup heavy cream
Salt and cayenne pepper to taste
For the polenta:
3-3/4 cups cold water
6 oz. corn meal
1-1/2 T butter
For the polenta cakes:
Soft fresh bread crumbs
Crab filling
Warm polenta
2 cups red pepper sauce
2 cups sauteed fresh corn
Olive oil as needed
For the roasted pepper sauce:
4 large roasted yellow or red peppers, peeled and seeded
1/2 cup white wine
2 cups chicken stock
Salt and pepper as needed

Steps:

For the crab or lobster filling: Heat olive oil and saute onions, garlic, peppers and mushrooms. Cook until vegetables are tender. Cool. Add lobster or crab, adding cream at the end to moisten. Adjust seasoning. Reserve for polenta cakes. For the polenta: Mix the cornmeal with the cold water. Bring to a boil, then cook over medium low heat for 20-25 minutes, stirring frequently so it doesn't stick. Add butter, cover and keep warm. For the cakes: Mix the seafood filling with the polenta. Season if needed with salt and cayenne. Cool slightly. Form into round cakes while still warm, and dust with bread crumbs. Chill. Saute cakes in olive oil, or brown in the oven on a lightly greased baking sheet. Serve on spoonful of red pepper sauce with sauteed corn. For the roasted pepper sauce: combine the peppers with the wine and stock. Bring to a simmer over medium heat, and cook until the peppers are tender and the liquid is reduced to one cup. Transfer to a food processor and puree until smooth. Adjust seasoning and consistency if needed.