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Follow these recipes for your own taste of the Polo Grill.
Corn relish
Serves 4
½ ounce sweet butter
½ medium onion, minced
1 medium red bell pepper, diced
¼ cup jalapeno chili, chopped
½ cup fresh corn
¼ cup apple smoked bacon, rendered
¾ teaspoon salt
¼ teaspoon fresh ground pepper
1. Heat a large skillet over medium heat and add butter. When melted, add the onion. Sweat for 5 minutes.
2. Add red bell pepper and continue to sweat until the onion is transparent.
3. Add jalapeno chili and fresh corn. Cook until hot.
4. Add bacon, salt and pepper.
5. Cool on sheet tray in refrigerator.
Stone ground grits
Serves 4
½ large onion, diced
1 jalapeno, diced
½ cup corn
8 ounces chicken stock
1 cup heavy cream
1 cup grits
2 ounces cream cheese
¼ bunch parsley
¼ bunch cilantro
1. Sweat onion and jalapeno. Add corn, chicken stock and cream. Bring to a boil.
2. Add grits and stir. When grits are cooked to the correct doneness — this can be checked by tasting them — add cream cheese and incorporate.
3. Take off fire and stir in the chopped parsley and cilantro.
Lemon thyme vinaigrette
Serves 100
3 lemon zest
½ cup lemon juice
3 ounces white wine
1 ounce champagne vinegar
¼ cup Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons honey
¾ teaspoon salt
¼ teaspoon ground pepper
3 cups salad oil
1 shallot, minced
1 ½ tablespoons thyme, chopped
1. Mix all ingredients except the oil, shallot and thyme in a container.
2. Puree with stick blender while pouring oil in slowly.
3. After blending, add chopped shallots and thyme. Mix well. Do not blend shallots and thyme.
Editor’s note: Chef Michael Funk says to use dressing as a light touch to a salad.
Pumpkin bread pudding
Serves 6 to 8
4 eggs
½ teaspoon ground clove
½ teaspoon ground nutmeg
1 ½ tablespoons ground cinnamon
3 ounces sugar
1 teaspoon vanilla
½ cup puree of pumpkin
½ cup milk
½ cup heavy cream
1 loaf of bread, sliced
1. Combine eggs, spices, sugar, vanilla and pumpkin with wire whisk in large mixing bowl. Add milk and cream and blend well.
2. Cut bread into small dice and add to 13-by-9-inch pan. Pour the pumpkin custard mixture into the pan with the bread. Allow the custard 5 minutes to saturate the bread.
3. Bake at 350 degrees for 30 to 35 minutes in a water bath. Use a toothpick to check for doneness.
La strada sauce topping for pumpkin bread pudding
Serves 20
3 large egg yolks
2/3 cup powdered sugar
1 cup heavy whipping cream
½ teaspoon vanilla
1. Whisk egg yolks with powdered sugar. Set aside.
2. Whip cream with vanilla until it stands in peaks.
3. Fold the egg and sugar mixture into the whipped cream mixture.
Editor’s note: Chef Funk says it is difficult to make a smaller portion of the recipe. He recommends using it as a topping for coffee and also for any type of pie as a substitute for whipped cream.
Recipes provided by Robert and Ouida Merrifield, chef/owners of the Polo Grill.
