Yam cakes and polenta
Hospital
UC Davis Tower
Cook time
2 hours
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
3 1/3 pounds garnet yam, fresh
2 pounds 14 ounces sweet potato, diced and peeled, fresh
1 1/3 cups yellow onion, diced 1/2 inch, fresh
3 tablespoons garlic, fresh, peeled
10 teaspoons chive, fresh
5 teaspoons rosemary, fresh
Peel yams. Cut into 1/4 inch cubes.
6 2/3 cups water, cold
5 1/3 tablespoons polenta
5 teaspoons garlic, fresh, peeled
1 pound 14 ounces yellow onion, diced 1/2 inch, fresh
Salt, kosher non-iodized, to taste
Black pepper, ground, to taste
5 teaspoons safflower oil
3 teaspoons crushed red peppers
1 pound 6 ounces oyster mushrooms
5 teaspoons large shallot, peeled
1 1/4 cups water, cold
1 1/3 bunches chive, fresh
2/3 bunch thyme, fresh
2/3 bunch Italian parsley, fresh
1/3 bunch rosemary, fresh
2 pounds 3 ounces fresh persimmon
4 1/3 cups golden balsamic vinegar
6 2/3 cups pomegranate juice
2 pounds 14 ounces sweet potato, diced and peeled, fresh
1 1/3 cups yellow onion, diced 1/2 inch, fresh
3 tablespoons garlic, fresh, peeled
10 teaspoons chive, fresh
5 teaspoons rosemary, fresh
Peel yams. Cut into 1/4 inch cubes.
6 2/3 cups water, cold
5 1/3 tablespoons polenta
5 teaspoons garlic, fresh, peeled
1 pound 14 ounces yellow onion, diced 1/2 inch, fresh
Salt, kosher non-iodized, to taste
Black pepper, ground, to taste
5 teaspoons safflower oil
3 teaspoons crushed red peppers
1 pound 6 ounces oyster mushrooms
5 teaspoons large shallot, peeled
1 1/4 cups water, cold
1 1/3 bunches chive, fresh
2/3 bunch thyme, fresh
2/3 bunch Italian parsley, fresh
1/3 bunch rosemary, fresh
2 pounds 3 ounces fresh persimmon
4 1/3 cups golden balsamic vinegar
6 2/3 cups pomegranate juice
preparation
Instructions
1. Bring water to a boil and slowly whisk in polenta, whisking vigorously to prevent scorching or burning. Mince garlic and allow the polenta to fully cook; then add all other ingredients to the pot.
2. Heat a sauté pan on medium-high heat. Add oil and chili flakes. After 30 seconds, add shallots and mushrooms along with water. Sauté for 4 minutes, then add the remaining ingredients. Cook thoroughly until mushrooms are ready, about 8 to 10 minutes total.
3. Cut persimmons into quarters but do not peel. Boil/simmer for 1 hour in vinegar, reduce by half, then add persimmons to the juice and simmer for another hour. Strain through a chinois.
4. Spoon beet puree and parsnip puree into the serving dish. Place one yam cake on top of the parsnip puree, center of the dish.
Stack one polenta cake on top of the yam cake. Spoon mushroom sauté inside the center of the polenta cake. Place fennel, butternut squash shavings, and green onion on top of the polenta and mushrooms. Sprinkle pomegranate seeds on top and around the serving dish. Finish with persimmon balsamic drizzled around the plate.
2. Heat a sauté pan on medium-high heat. Add oil and chili flakes. After 30 seconds, add shallots and mushrooms along with water. Sauté for 4 minutes, then add the remaining ingredients. Cook thoroughly until mushrooms are ready, about 8 to 10 minutes total.
3. Cut persimmons into quarters but do not peel. Boil/simmer for 1 hour in vinegar, reduce by half, then add persimmons to the juice and simmer for another hour. Strain through a chinois.
4. Spoon beet puree and parsnip puree into the serving dish. Place one yam cake on top of the parsnip puree, center of the dish.
Stack one polenta cake on top of the yam cake. Spoon mushroom sauté inside the center of the polenta cake. Place fennel, butternut squash shavings, and green onion on top of the polenta and mushrooms. Sprinkle pomegranate seeds on top and around the serving dish. Finish with persimmon balsamic drizzled around the plate.
