Sweet Corn Blini
Delicious quick and versatile, top with avocado, yogurt and cilantro and a bit of jalapeño or smoked trout and shallots that have been quick pickled in rice wine vinegar. Let your imagination run wild. Serve multiple versions of this same little blini and your guests will be delighted!
INGREDIENTS
- Parchment Paper
- Butter for buttering parchment paper
- 6C Water
- 2t Salt
- 1C White Cornmeal
- 6T Unsalted Butter
- 8T Goat Cheese
- 1C White Cornmeal – For frying
- Sea Salt and pepper – Freshly ground
- Canola Oil
DIRECTIONS
- Line a 14X17 baking sheet with parchment paper
- Butter the parchment paper and set aside
- Combine water and salt in a medium sauce pan, bring to boil over high heat
- Slowly add cornmeal, whisking constantly
- Reduce heat to medium heat
- Continue stirring and cooking until mixture is smooth
- Add water if necessary to keep a batter consistency
- Remove from heat and add butter and goat cheese
- Spread the mixture over the baking sheet by pouring it and
- Placing another sheet on top of it and gently pressing it down
- Cover and refrigerator preferably over night
- Heat oil a large sauté pan to 350F
- Using a cookie cutter, cut mixture into 2 inch round slices
- Place additional cornmeal on a plate and season with salt and pepper
- Dredge each slice in cornmeal mixture
- Shake off excess mixture and fry until cooked about 5 minutes
- Place on paper towel to get rid of excess oil
- Set aside to use with for your tartars or appetizers