Method

Generously butter a 9-inch square pan with 1 tablespoon butter.

Combine 2 cups water, salt, and 1 more tablespoon butter in 2-quart saucepan over high heat and bring to boil. Slowly add cornmeal, stirring constantly. Cook until mixture bubbles, stirring, stirring, stirring.  Reduce heat to low and continue to stir until mixture is thick and begins to pull away from sides of pan, about 25 minutes.

Pour into prepared pan, spreading evenly with a spatula. Let cool completely. Cut mixture into 1-inch squares or circles. Remove from pan and set aside.

Remove tenderloins from chicken breasts and set aside on plate. Cut each breast into 2 or 3 lengthwise pieces and set aside. Peel shrimp, leaving tails intact, and devein them. Set aside.

When it's time to prepare dinner, preheat oven to 350°F.

Very carefully spread 2 tablespoons oil over both sides of the corn patties, and arrange on baking sheet. Bake in preheated 350°F oven for 20 minutes, turning once.

While that is cooking, heat remaining 1 tablespoon oil in medium skillet over medium heat. Add chicken pieces and tenderloins, shrimp, scallops, clams, mussels, garlic, and shallots.

Stir in wine and cook 1 minute before adding broth, saffron, and pepper. As ingredients are done, remove them from skillet and set aside on plate. Remove scallops first, then shrimp. Remove clams and mussels when they open. Discard unopened ones. Finally remove chicken.

Add cream to skillet and cook until liquid reduces and becomes sauce-like. Return all reserved ingredients to sauce. Swirl in butter. Season to taste with salt.

To serve, mound corn patties in center of platter. Arrange piles of chicken, shrimp, scallops, clams, and mussels around corn cakes and spoon sauce over seafood and chicken.

Serves: 4

Contributor: pat ciesla

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