Instructions: Of the previous
one, until four layers are complete.

With a 3-inch round cutter, cut 8 circles from the layers. Line a rimmed baking sheet with parchment paper and place the circles on the parchment.

Cover with a second sheet of parchment paper and place another baking sheet on top of the first to weigh down the pastry. Bake for 10 to 12 minutes or until golden brown and crisp. Set aside.

Preheat oven to 350 F. Bake the chilled polenta for 10 to 15 minutes or until heated through. Ladle 2 tablespoons of the vermouth Beurre Blanc around each serving plate. Squeeze 7 dots of the mustard Beurre Blanc onto the vermouth sauce and gently swirl together with a toothpick.

In the center of each plate, place the endive mixture and center 1 warm polenta cake on top of the endive mixture. Place 1 Parmesan Cracker on top of the polenta and place the pork pancetta on the cracker. Add a second cracker on top of the pork and arrange a few fried leeks on top of the cracker. Place 3 shrimp around the edge of each plate and serve immediately.

YIELD: 4 SERVINGS

SEASIDE, FLORIDA

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