Pecan Polenta Rounds (sauteed Corn Cakes)

• 2 tablespoons butter
• 23 cup pecans, coarsely chopped
• 2 12 cups chicken stock
• 14 teaspoon nutmeg
• pepper
• 1 cup polenta (aka corn grits - coarse ground yellow cornmeal)
• 5 tablespoons olive oil (for sauteing rounds)

1. In a small skillet, heat 1 tbsp butter over medium heat; saute the pecans until lightly browned.
2. Remove from heat and set aside.
3. In a saucepan, combine chicken stock, butter, nutmeg, and pepper; bring to a boil.
4. Pour cornmeal into boiling stock with one hand while whisking mixture with the other.
5. When it's all in, turn the heat down to low and cook until thick (10-15 minutes).
6. Remove from heat and mix in pecans.
7. Line a 12" baking pan with wax paper and spread polenta evenly in pan; allow to cool completely.
8. With a 2-2 1/2" cookie or buscuit cutter, cut polenta into rounds.
9. Carefully remove from pan with a spatula and saute in oil (starting with 2 tablespoons in pan and adding the rest as needed) until lightly browned on both sides.

butter, pecans, chicken stock, nutmeg, pepper, polenta, olive oil

Taken from www.food.com/recipe/pecan-polenta-rounds-sauteed-corn-cakes-117707 (may not work)