Crispy Polenta with Boom Boom Sauce

The flavor of Boom Boom, delivers a blend of salt, sweet, and heat. The kick comes from Szechuan peppercorns which also give your tongue a little tingle.

Serves – 4

Total Time – 30 minutes
Tip – Make the polenta in advance, it’s easier to cut when it’s cold and will sear up better too.

Ingredients

For the sauce

• 2 Tbsp. Boom Boom Spice Rub
• 3 Eggs
• ¾ cup mild Olive Oil
• 1 Lime, juice and zest

For the Polenta

• 1 cup dry Polenta, uncooked. If you can’t find any, just use fine cornmeal
• 2 cups Half & Half
• 1 cup Stock or Water
• ½ cup Green Onion, sliced thin on a bias
• ½ cup White Cheddar Cheese, grated
• ½ cup fresh Corn Kernels
• ½ Tbsp. Kosher Salt

Method

1. Separate 2 of the eggs and place the yolks in a food processor with the remaining whole egg.
2. With the machine running, very slowly add the oil to emulsify, keep running the machine until thickened.
3. Add the lime and boom boom to season, cover, and refrigerate.
4. To make the polenta, bring the half & half and stock or water to a simmer, quickly stir in the polenta and continue to stir on a low heat for 5 minutes.
5. Turn off the heat and stir in the onion, cheese, corn, and salt.
6. Line a square container with plastic wrap, I used Tupperware. Fill the container with the polenta mixture and refrigerate until cold and set.
7. Preheat the oven to 350˚ F. 
8. Heat an oven safe sauté pan over medium-high heat with a little oil.
9. Cut the polenta into 4 equal pieces. Place the polenta in the hot pan and sear on one side until golden brown, turn over and finish in the oven until heated through.
10. Serve the polenta warm with the boom boom sauce.