Mapo Polenta
Fried Polenta Cakes, Mapo Sauce, Egg Jam, Chile Oil, Scallion
Chef Griffin Paparatto of Brassica Kitchen | Jamaica Plain, MA
Adapted by StarChefs | may 2024
INGREDIENTS
Chile Oil:
1½ gallons canola oil
1 cup anise seed
1 cup fennel seed
1 cup cumin seed
8 pods black cardamom, crushed
½ cup cardamom pods
1 cup bay leaf
½ cup clove
15 sticks cinnamon
1½ pounds Korean chile
2 pounds guajillo chiles, toasted, seeds removed, and ground
8 ounces ground Szechuan peppercorn
¼ cup ground black pepper
¼ cup ground white pepper
Polenta Cakes:
2 cups garlic confit, puréed
2 quarts whole milk
4 quarts parmesan stock
5 tablespoons kosher salt
1 tablespoon ground black pepper
10 cups fine yellow cornmeal
2 cups shredded parmesan
6 cups shredded sharp cheddar
Cornstarch
Egg Jam:
2 cups egg yolk
1 tablespoon kosher salt
2 tablespoons granulated sugar
2 tablespoons soy sauce
Mapo Tofu Sauce:
½ cup douchi
4 cups dried shiitake mushrooms
3 pieces kombu
1½ cups minced garlic
1½ cups minced ginger
1½ cups minced scallion bottom
6 leeks, cubed
4 cups minced roasted mushrooms
2 ounces ya cai
3 cups brown butter
¾ cup fermented broad beans
4 tablespoons cornstarch
1 cup soy sauce
3 cups white wine
4 tablespoons granulated sugar
To Assemble and Serve:
Yield: 1 serving
Oil for frying
Sliced scallion greens
Cilantro
METHOD
For the Chile Oil:
In a saucepan over medium heat, add oil, seeds, cardamom, bay leaf, cloves, and cinnamon. Heat mixture to 265°F. Strain, reserving infused oil. Transfer to a fresh saucepan over medium-high heat and cook until mixture reaches 350°F. Place chiles into a nonreactive container. Submerge in half of the hot oil, then let cool to 275°F. Add remaining oil and let cool. Add peppercorns and ground pepper. Cover and let steep 24 hours. The next day, strain, bottle, and reserve.
For the Polenta Cakes:
In a pot over medium-high heat, bring garlic confit, milk, stock, salt, and pepper to a boil. Once boiling, add polenta and cook until polenta separates from sides of the pot. Fold in cheeses, then spread mixture out onto a greased, parchment-lined sheet tray. Freeze until mixture is fully set. On a work surface, cube chilled polenta and transfer to a mixing bowl. Toss with cornstarch, then transfer to an airtight container and refrigerate.
For the Egg Jam:
Heat the water bath of an immersion circulator to 156°F. Place all ingredients in a vacuum bag. Seal and cook sous vide 1 hour, or until yolks have thickened and a pudding-like consistency is achieved. Transfer to a piping bag and refrigerate.
For the Mapo Tofu Sauce:
Place douchi, shiitake mushrooms, and kombu into a nonreactive container. Set aside. In a pot over medium-high heat, bring 4 cups water to a boil. Pour boiling water over mushroom mixture and let steep 10 minutes. Strain, reserving liquid and discarding solids. Set aside. In a sauté pan over medium heat, cook aromatics, leeks, mushrooms, and ya cai in butter until vegetables have softened. Add beans and 6 tablespoons Chile Oil. Cook 1 minute, stirring occasionally. Reduce heat and keep warm. In a bowl, stir to combine reserved mushroom liquid, cornstarch, soy sauce, wine, and sugar. Add mixture to soy sauce mixture. Increase heat and bring mixture to a boil. Taste and adjust seasoning. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat oil in a fryer to 350°F. Fry 1½ cups Polenta Cakes until browned. Using a slotted spoon, remove Polenta Cakes and transfer to a paper towel-lined plate to drain. Spoon 3 ounces Mapo Tofu Sauce into the bottom of a serving bowl. Top with fried Polenta Cakes and Egg Jam. Drizzle with desired amount Chile Oil. Garnish with scallion and cilantro.
