Breakfast Patty and Corn Cake Stack
Breakfast Patty and Corn Cake Stack
Directions
- Grill the breakfast patties.
- Combine the corn bread mix with enough water to form a batter. Griddle two corn cakes.
- Sauté the cabbage, onions and mushroom in olive oil. Season.
- Stack in order the corn cake, breakfast patty and cheese. Repeat on top.
5.
- Place the stack in a broiler to melt the cheese. Plate the cabbage and hit with the balsamic glaze. Place the stack on top. Garnish with red pepper puree.
Ingredients
- Piancone® Balsamic Glaze
- 1/2 cup green cabbage, shredded
- 2 slices Green Origin™ Cheese
- 1/2 cup Heritage Ovens Cornbread Mix
- 1 large mushroom(s), sliced
- oil, olive
- 1 oz onion, sliced
- 1/4 cup Roma® Fire Roasted Peppers, pureed
- to taste salt and pepper
- as needed water
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
