Savory Green Chili Corn Cakes With Arugula Salad

Savory Green Chili Corn Cakes
 
1 cup pancake mix
½ cup polenta, medium grind
1 teaspoon kosher salt
1 cup water
½ cup Serrano Ginger Lemongrass Sauce
1 ¼ cup grated sharp cheddar cheese
1 tablespoon salted butter
 
  1. In a medium bowl, whisk together pancake mix, polenta, and salt.
  2. Add water and Serrano Ginger Lemongrass Sauce, and stir until thoroughly combined.
  3. Let the mixture sit for 10 minutes, in order for the polenta to absorb some of the moisture.
  4. Using a spatula, fold in the cheese.
  5. Melt butter in a 12-inch cast iron over medium heat.
  6. 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 oil
1 tablespoon Serrano Ginger Lemongrass Sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
½ teaspoon kosher salt
2 tablespoons finely chopped cilantro
2 tablespoons thinly sliced green onion
4 cups arugula
 

  1. In a large salad bowl, whisk together olive oil, Serrano Ginger Lemongrass Sauce, rice vinegar, sesame oil, and salt until thoroughly combined.
  2. Stir in the cilantro and green onion.
  3. Place arugula in top of the dressing, toss from the bottom, until leaves are well coated.
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