*  Exported from  MasterCook  *

Cheesy Polenta Bites with a Trio of Aiolis 

Recipe By     : Recipe by the Bachelor of Science in Nutrition and Culinary Arts program 2016 graduating class 
Serving Size  : 16   Preparation Time :0:30
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       9  cup           whole milk
       3  cup           polenta
   2 1/2  tsp           salt, divided
       8  oz            cheddar cheese
       2  tbsp          butter
       2  tsp           ground black pepper -- plus more to taste
     1/2  cup           brown rice flour
       3  cup           safflower oil -- divided, plus more if needed for mayonnaise
       4                egg yolks
     1/2  tsp           Dijon mustard
       1  tbsp          lemon juice
       1  cup           beet cooking water, reduced to 4 teaspoons
   1 1/2  tsp           turmeric
       2  clove         garlic, ground into a paste
       1  tsp           chlorophyll
       1  tsp           jalapeno, minced finely
       2  tbsp          olive oil
   2 1/2  lb            shallots, trimmed and cut in half
   1 2/3  cup           port wine, ruby
       1  cup           balsamic vinegar
      16                oven-roasted tomato halves
       4  slice         bacon, cut into 16 one-inch squares
          to taste      pea shoots -- for garnish
          to taste      basil leaves -- for garnish
          to taste      jalapeno slices -- for garnish

For the Polenta: 

In an 8-quart large heavy bottom Dutch oven bring the milk up to a low simmer over medium heat. Stir occasionally and be careful not to let the milk scorch on the bottom.
While whisking continuously, add the dry polenta. Add 2 teaspoons of salt, switch to using a wooden spoon and stir every 2-3 minutes for approximately 25 minutes, or until the liquid is dissolved and the polenta is tender.
Stir in the cheese and butter and add more salt and pepper to taste if necessary.
Pour the polenta into two pre-greased 9-inch cake pans. Chill in the fridge for one hour, or until set completely. Remove from pan and slice into 48 one-inch cubes.
In a medium sauce pan with high sides, heat 2 cups of the oil until it reaches 350 degrees F.
Toss the polenta cubes in a light dusting of rice flour, shake off any excess.
Fry the polenta cubes in the oil, a few at a time, until golden brown on all sides. This should take about a minute. Remove the polenta cubes with a slotted spoon and place them on a cooling rack until it is time to serve.

For the Aiolis:

In the work bowl of a food processor combine the egg yolks, Dijon mustard, and lemon juice, pulse 3-4 times or until mostly smooth.
With the food processor running, slowly stream in the remaining 1 to 1½ cups safflower oil, until the mayonnaise thickens and reaches the desired consistency.
Split the mayonnaise into three separate bowls.
In the first bowl stir in 2 teaspoons black pepper and reduced beet liquid
In the second bowl stir in the garlic and turmeric
In the third bowl stir in the chlorophyll and minced jalapeno.
Taste all three variations and adjust seasoning with salt and lemon juice if necessary.

For the Port Wine Glazed Shallots:

In a skillet, saute the shallots in the olive oil until golden brown.
Add the port wine and vinegar and bring to a boil.
Simmer over low – medium heat until sauce thickens slightly and begins to coat the shallots.

Polenta Bites Assembly:
Assemble the following together on a plate, add a decorative skewer for a fun finish!

Black pepper mayonnaise, fried polenta cube, port wine shallot, and pea shoot garnish.
Garlic aioli, fried polenta cube, oven roasted tomato, and basil leaf for garnish.
Jalapeno mayonnaise, fried polenta cube, bacon, and jalapeno slices for garnish.

 

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