Triple Corn Torte
|Dry cornhusks||7 (8 To 10 Inch Long)|
|Regular strength chicken broth||2 Cup (32 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Onion||1 Small, chopped|
|Cumin seed||1⁄2 Teaspoon|
|Corn kernels||1 Cup (16 tbs), frozen|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Green chilies||1 Can (10 oz) (1 Can)|
|Firm ripe tomato||1 Small, cored and cut into wedges|
Separate husks and place in a large bowl.
Cover with boiling water.
Soak until pliable, about 10 minutes.
Drain husks, pat dry, and tear into 2 to 3-inch-wide strips.
Butter a 7 1/2- to 8-inch-diameter tart or cake pan with removable bottom.
Line pan with husks, setting wide ends in center and overlapping slightly; pointed ends should extend over pan sides.
In a 2- to 3-quart pan, boil 1 1/4 cups broth.
Mix remaining broth and polenta.
With a long-handled spoon, stir polenta mixture into boiling broth.
Cook, stirring, until thick (be careful: hot mixture splatters).
Reduce heat to low; stir until polenta stops flowing after spoon is drawn across pan bottom, 3 to 5 minutes.
Immediately pour hot polenta into husk-lined pan and quickly spread polenta in an even layer.
In a 10 to 12-inch frying pan, melt butter over medium-high heat.
Add onion and cumin and stir often until onion is lightly browned, about 5 minutes.
Stir in corn; heat until hot, about 3 minutes.
Spread mixture evenly over polenta; sprinkle with cheese.
Cut the chilies in half lengthwise and arrange, spoke-fashion, over cheese.
Bake in a 350° oven until husks are crisp and tart is hot, 10 to 15 minutes.
Remove pan sides.
Garnish with tomato.
Cut into wedges.
Add salsa to taste.