Flavored Butter for White Corn Polenta

Flavored Butter for White Corn Polenta

Author: 
Chef Jawn Chasteen
Prep Time: 
45 minutes
Yield: 
10 servings
Ingredients: 

10 guajillo peppers, dried (may substitute dried cascabel peppers)
2 tablespoons honey
1/4 cup soy sauce
1 pound mushrooms, sauteed
1/4 cup corn flakes, crushed
1 pound Plugrá® European-Style Butter, unsalted, softened
Salt and pepper to taste

Directions: 

1. Soak the peppers in warm water for 30 minutes.
2. While peppers are soaking, combine honey and soy sauce in a pot and glaze the mushrooms.
3. Pour the glazed mushrooms into a food processor with the corn flakes and puree. Fold in the Plugrá Butter and peppers. Season with salt and pepper, and pass through a tamis (mesh screen) to drain excess liquid.
5. Store in an airtight container in the refrigerator until ready for use.