Savory Green Chili Corn Cakes 1 cup pancake mix½ cup polenta, medium grind1 teaspoon kosher salt1 cup water½ cup Serrano Ginger Lemongrass Sauce1 ¼ cup grated sharp cheddar cheese1 tablespoon salted butter In a medium bowl, whisk together pancake mix, polenta, and salt. Add water and Serrano Ginger Lemongrass Sauce, and stir until thoroughly combined. Let the mixture sit for 10 minutes, in order for the polenta to absorb some of the moisture. Using a spatula, fold in the cheese. Melt butter in a 12-inch cast iron over medium heat. Cook, flipping once with a spatula, until golden brown on both sides and hot throughout, 2-3 minutes on each side. If the pancakes are browning to quickly, reduce the heat. Tip: You can use a countertop griddle if you prefer, set the heat to 300 ° F. Arugula Salad ¼ cup extra virgin olive oil1 tablespoon Serrano Ginger Lemongrass Sauce1 tablespoon rice vinegar1 teaspoon toasted sesame oil½ teaspoon kosher salt2 tablespoons finely chopped cilantro2 tablespoons thinly sliced green onion4 cups arugula In a large salad bowl, whisk together olive oil, Serrano Ginger Lemongrass Sauce, rice vinegar, sesame oil, and salt until thoroughly combined. Stir in the cilantro and green onion. Place arugula in top of the dressing, toss from the bottom, until leaves are well coated.
