Polenta Cakes with Apples and Cheddar

Pour water into a large saucepan and add salt. Bring to a rolling boil. Gradually add in the corn grits and stir with a wooden spoon until combined.

Reduce heat to low and continue to cook until mixture thickens, about 30 minutes; stirring often.

Spray a 13×9 pan with a small amount of cooking spray and line it with plastic wrap (allow two ends of the plastic to hang over the end of the dish—you’ll use it as a handle to remove the grits from the pan once they set up). Pour the cooked polenta into the lined dish. Add another layer of plastic wrap on top and smooth it down directly on top of the polenta.

Place dish into the refrigerator to set up; about 2 hours. Lift the polenta out of the dish using the plastic wrap ‘handles’. Place it on top of a cutting board.

Remove the plastic wrap and, using a round cookie cutter, cut out 6 to 8 polenta circles.

Place a large saute pan over medium heat and add 1 tablespoon of extra virgin olive oil. When oil is hot, place the polenta circles into the pan. Cook until a golden crust has formed on both sides.

Remove cakes from pan and top with slices of apples and shredded cheddar cheese. Season with freshly ground peppercorns and crushed red pepper. Serve.