Polenta Cakes

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.