This elegant dish features crispy cornmeal cakes serving as a savory base for a luxurious medley of proteins. The star is a rich, aromatic sauce made with white wine, chicken broth, and saffron, binding together tender chicken pieces, shrimp, scallops, clams, and mussels. The combination of crunchy polenta, tender seafood, and silky cream sauce makes for a sophisticated dining experience. It is an impressive meal perfect for dinner parties or special family gatherings, offering a robust Mediterranean-inspired flavor profile.
Seafood, Chicken & Corn Cakes
Description
This elegant dish features crispy cornmeal cakes serving as a savory base for a luxurious medley of proteins. The star is a rich, aromatic sauce made with white wine, chicken broth, and saffron, binding together tender chicken pieces, shrimp, scallops, clams, and mussels. The combination of crunchy polenta, tender seafood, and silky cream sauce makes for a sophisticated dining experience. It is an impressive meal perfect for dinner parties or special family gatherings, offering a robust Mediterranean-inspired flavor profile.Ingredients
Directions
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Grease a 9-inch square pan with 1 tablespoon of butter.
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Bring 2 cups of water and 1 tablespoon of butter to a boil in a saucepan.
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Slowly stir in the cornmeal, ensuring no lumps form.
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Cook over high heat until bubbling, then reduce heat to low.
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Stir constantly for 25 minutes until the mixture is thick and pulls away from the sides of the pan.
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Pour the polenta into the prepared pan and spread evenly.
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Allow the polenta to cool completely.
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Cut the cooled polenta into 1-inch squares or circles.
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Remove chicken tenderloins from the breasts and set aside.
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Cut the remaining chicken breasts into 2 or 3 lengthwise pieces.
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Peel and devein the shrimp, leaving tails intact.
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Toss the polenta pieces with 2 tablespoons of olive oil.
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Arrange polenta on a baking sheet and bake at 350F (177C) for 20 minutes, turning once, until crispy.
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Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat.
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Add chicken pieces, shrimp, scallops, clams, mussels, garlic, and shallots to the skillet.
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Add white wine and cook for 1 minute.
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Add chicken broth, saffron threads, and white pepper.
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Remove scallops and shrimp from the skillet as soon as they are cooked and set aside.
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Remove clams and mussels as they open; discard any that remain closed.
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Remove the chicken once cooked through.
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Add whipping cream to the skillet and simmer until the liquid reduces to a sauce-like consistency.
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Return all cooked proteins and seafood to the skillet.
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Swirl in the remaining 1 tablespoon of butter.
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Season with salt to taste.
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Mound the baked polenta cakes in the center of a platter.
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Arrange the chicken and seafood around the polenta and spoon the sauce over everything.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 923.3kcal
- % Daily Value *
- Total Fat 46.6g72%
- Saturated Fat 19.1g96%
- Cholesterol 390.1mg131%
- Sodium 4180.6mg175%
- Total Carbohydrate 36.0g12%
- Dietary Fiber 2.4g10%
- Sugars 8.0g
- Protein 83.7g168%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to discard any clams or mussels that do not open during cooking, as they may be unsafe to eat.
The polenta can be prepared ahead of time and refrigerated overnight; it often tastes better after chilling as it firms up for easier cutting.
If fresh saffron is unavailable, you can use a small pinch of turmeric for color, though the flavor profile will differ significantly.
For a richer sauce, you can increase the amount of butter or cream slightly.
