Fried Polenta, Asparagus, Hen Egg, and Spicy Goat Cheese
Ingredients
POLENTA
- 2 cups vegetable oil for frying, plus more for greasing pan
- 1 cup chopped yellow onion about 1 medium-size onion
- 1 cup coarsely ground cornmeal
- 2 teaspoons sugar
- Salt to taste
- Ground black pepper to taste
- 4 cups chicken stock
- ¼ cup heavy cream
SAUCE
- 1 cup milk
- ½ cup heavy cream
- 4 ounces soft fresh goat cheese Coté prefers the fresh goat cheese from Pure Luck Dairy in Texas
- Cayenne pepper to taste
- 1 garlic clove finely chopped
- 1 teaspoon Dijon mustard
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
TO ASSEMBLE
- 1 pound asparagus trimmed of tough ends
- 6 fresh eggs
- Fresh parsley roughly chopped, for garnish
Instructions
POLENTA
- Lightly oil a quarter sheet pan. In a small bowl, combine the onion, cornmeal, sugar, salt, and pepper. In a small saucepan, combine the stock and cream, heating the mixture to just under a boil. Whisk the dry ingredients into the saucepan of liquids, lower the heat, and cook until very thick, about 15 minutes. Remove from heat, and pour the polenta onto the oiled half sheet pan, pressing into an even layer. Chill for 4 to 6 hours or until completely firm.
- When thoroughly chilled, cut the polenta into about 3-inch-size triangles. Pour the 2 cups of oil into a medium skillet set over high heat. Place a few pieces of polenta into the hot oil, frying on both sides until golden brown, 45 seconds per side. Remove from oil with a slotted spoon, and drain on a wire rack. Continue with remaining polenta. Drain the excess oil from the pan, and wipe clean. Set pan aside to sauté the asparagus.
SAUCE
- In a small saucepan, bring the milk and cream to a low simmer. Add the goat cheese, cayenne, garlic, and mustard, whisking until combined. Using an immersion blender in the pan or transferring the sauce to the pitcher of a regular blender, process the mixture until smooth. While blending, gradually add the olive oil and the lemon juice. Salt and pepper to taste. Return the mixture to the saucepan, and simmer on low until it has thickened and reduced by a quarter, about 20 minutes.
TO ASSEMBLE
- In the polenta pan, sauté asparagus until tender. Season with salt and pepper to taste. Remove from pan.
- In the same pan, fry the eggs to desired doneness. Season with salt and pepper to taste.
- On a plate, arrange a couple of pieces of polenta, and top with goat cheese sauce. Pair with a few stalks of asparagus topped with a single fried egg. Continue with remaining ingredients to fill six plates. Garnish with parsley, and serve immediately.
Notes
Katherine Hysmith
Katherine was a social media intern for culture and a fan of all things Southern. Born and raised in Texas, Katherine recently moved up north to pursue a graduate degree in the Gastronomy Program at Boston University. When she's not researching for her Master's thesis or dreaming about jalapeno cheese poppers, Katherine writes on her own blog The Young Austinian ( http://www.youngaustinian.com/ ).
Chef Sonya Coté
Forget farm-to-table; Chef Sonya Coté is taking things a step further with farm-to-farm table. Coté is situated on Springdale Farm, a small plot of land in the middle of the bustling city of Austin, Texas. It is Springdale Farm that feeds and provides the setting for Coté’s newest restaurant, Eden East: http://www.edeneastaustin.com/
Photographer Jody Horton
Jody Horton is an Austin, Texas-based food photographer who has shot for Bon Appetite, Food & Wine, New York Times, and Garden & Gun. You can see more of his work at http://www.jodyhorton.com/
