Parmesan Polenta Cakes

In a large pot, add chicken stock, sea salt, and pepper. Once boiling, add polenta and grated Parmesan cheese. Stir well and let this mixture simmer about 30 minutes. Use a long handled spoon because mixture will pop and bubble. Stir frequently to prevent sticking and burning. This mixture will be really thick.

Oil a 9 x 13 baking dish. Once polenta is done cooking, pour polenta into baking dish and let set up about 10 minutes.

Once mixture is firm and set, use a biscuit cutter to cut out polenta.

In a cast iron skillet, add olive oil. Place the polenta cakes into skillet and top with shredded Parmesan cheese. Let brown about 3 minutes per side. Flip and add cheese to the remaining sides.

Enjoy over greens or as a side dish with chicken or pork.

Note: I love Bob’s Red Mill Polenta. It is my personal favorite.