[FL Italian]

While on a weekend at the beach, the chef at the hotel had created a Rock Shrimp/Andouille Sausage Benedict with a Choron Sauce. I have to admit, this was done to perfection and I know I can make the Choron, the poached eggs but I'm puzzled by the 'cake' he put it on.

The cake itself, used to mimic the traditional English muffin, was made with bits of andouille sausage and rock shrimp pieces. The binding for it had a polenta like consistency but it was not that dark yellow of polenta. I'm thinking more like cream of wheat or maybe grits but the grits would be too course. Once done, the cake was browned on the griddle and ready for assembly.

Anyone have an idea of how I can make the cakes? It's my fault for not asking Chef before I left the place so I thought I'd ask here.

[ED BUCHANAN]

The binder could have been a bechamel like you make a croquette, then chilled then formed and browned.

[FL Italian]

Originally Posted by ED BUCHANAN

The binder could have been a bechamel like you make a croquette, then chilled then formed and browned.

It has a 'grainyness' to it making it 'cake like' so that's what's making me wonder... Bechamel would come out to smooth to the tooth.. no?

[even stephen]

Beaten Egg, Panko Breadcrumbs, and Mayonaise.

[FL Italian]

That could work...

[KYHeirloomer]

Maybe a polenta using white cornmeal instead of yellow???

Also, don't forget that grits come in a number of, well, grits. Most commercial grits are ground medium or course. So perhaps fine grits are what Chef used??