Basic information

Seafood~ chicken~ & corn cakes


6 Tbs
 Unsalted butter
4 large
4 large
3 Tbs
 Olive oil
2 Tbs
 Finely minced shallots
 Bnlss sknlss chicken breasts
1/4 tsp
 Saffron threads
1/4 c
 White wine
1/4 c
 Whipping cream
1/2 tsp
1/2 tsp
 White pepper
1/2 c
 Yellow cornmeal
1/2 c
 Chicken broth
1 tsp
 Minced garlic
 Salt, as desired


Generously butter 9-inch square pan with 1 tablespoon butter. Combine 2 cups water, salt, and 1 more tablespoon butter in 2-quart saucepan over high heat and bring to boil. Slowly add cornmeal, stirring constantly. Cook until mixture bubbles, stirring constantly. Reduce heat to low and continue to stir until mixture is thick and begins to pull away from sides of pan, about 25 minutes. Pour into prepared pan, spreading evenly. Let cool completely. Cut polenta into 1-inch squares or circles. Remove from pan and set aside.

Remove tenderloins from chicken breasts and set aside on plate. Cut each breast into 2 or 3 lengthwise pieces and set aside. Peel shrimp, leaving tails intact, and devein them. Set aside.

When it's time to prepare dinner, toss corn cakes with 2 tablespoons oil and arrange on baking sheet. Bake at 350 degrees 20 minutes, turning once.

Heat remaining 1 tablespoon oil in medium skillet over medium heat. Add chicken pieces and tenderloins, shrimp, scallops, clams, mussels, garlic, and shallots. Add wine and cook 1 minute before adding broth, saffron, and pepper. As ingredients are done, remove them from skillet and set aside on plate. Remove scallops first, then shrimp. Remove clams and mussels as they open. Discard unopened ones. Finally remove chicken. Add cream to skillet and cook until liquid reduces and becomes sauce-like. Return all reserved ingredients to sauce. Swirl in butter. Season to taste with salt.

To serve, mound corn cakes in center of platter. Arrange piles of chicken, shrimp, scallops, clams, and mussels around corn cakes and spoon sauce over seafood and chicken. Serves 4.

The Record, Northern New Jersey, August 25, 1991