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Polenta Cakes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Pan-fried Polenta Cakes!

Ingredients

  • 5 cups Water
  • 1 cup Fine Corn Meal (polenta)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Parmigiano Reggiano Cheese, Grated, More If Necessary

Preparation

In a large sauce pan, bring water to a rolling boil. Season heavily with salt. GRADUALLY add in the cornmeal and stir with a wooden spoon until well combined. Reduce heat to low and continue to cook until mixture thickens, stirring often. WHILE polenta is cooking, spray a casserole dish with a small amount of cooking spray. Line the dish with Saran wrap and set aside.

Once the polenta has thickened (approximately 30 minutes), check for seasoning and add salt if necessary. Then pour the mixture into the Saran-wrap-lined dish. Add another layer of Saran wrap on top and smooth it down directly on top of the polenta. Place into the refrigerator for approximately 2 hours to set up.

When you are ready to make the polenta cakes, lift the polenta out of the dish. Remove the Saran wrap and place onto a cutting board. Using a round cookie cutter or glass, make 6 polenta circles or “cakes.”

Place a saute pan over medium heat and add approximately 1 tablespoon of extra virgin olive oil. When the oil is hot, place the polenta circles into the pan. Cook until a golden-ish crust has formed on both sides, turning as little as possible. When cakes are nearly finished, season with a smidge of pepper and some grated parmigiano reggiano to the tops of the cakes.

2 Comments

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thecatnipcat on 7.27.2011

Are you using dried polenta? The polenta I have is already hydrated and in a tube.

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bekkileigh on 8.18.2010

I tried these this evening, and while the polenta tasted great, I don’t think I fried them long enough. Any advice on how long they should go on each side? Mine were about 1 inch thick.

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QueenOfHerKitchen on 9.30.2010

I love these! In order to cut my time at the stove and cook a double batch in a timely manner I coated a cookie sheet with the olive oil, then placed the slices on it, baked at about 375 (convection) for 10 minutes then flipped and went a few more. Super crispy outside, creamy inside. Yum! Thanks for the recipe!

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