Crispy Polenta Cakes

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Prep Time: 5 minutes
Cook Time: 20 minutes
cooling time: 15 minutes
Servings: 4 servings
Calories: 203kcal

Ingredients

  • 1.5 cup Chicken broth
  • 1/2 cup Cornmeal coarse or medium-grind
  • 2 tbsp Butter
  • 2 tbsp Parmesan cheese grated
  • 2 tbsp Extra-virgin olive oil

Instructions

  • Bring the chicken broth to a boil in a saucepan.
  • Slowly pour the cornmeal in while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the cornmeal for about 10 - 15 minutes, until it's thick and creamy. Stir occasionally so it doesn’t stick to the bottom of the pan.
  • When it's done, remove from the heat and stir in the butter, cheese and a season with salt and pepper to taste and spread out about 1/2 inch to 3/4 inch thick on a rimmed baking sheet or shallow vessel to cool completely. (Place in the refrigerator to cool quicker)
  • Once cooled cut the polenta into squares or triangles.
  • Heat the oil in a nonstick pan over medium high heat. Sear both sides of the polenta cakes to golden brown and crisp. Serve immediately.

Nutrition

Calories: 203kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 414mg | Potassium: 134mg | Fiber: 2g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg

Crispy Polenta Cakes

No ratings yet
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
cooling time 15 minutes
Servings 4 servings
Calories 203 kcal

Ingredients
  

  • 1.5 cup Chicken broth
  • 1/2 cup Cornmeal coarse or medium-grind
  • 2 tbsp Butter
  • 2 tbsp Parmesan cheese grated
  • 2 tbsp Extra-virgin olive oil

Instructions
 

  • Bring the chicken broth to a boil in a saucepan.
  • Slowly pour the cornmeal in while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the cornmeal for about 10 - 15 minutes, until it's thick and creamy. Stir occasionally so it doesn’t stick to the bottom of the pan.
  • When it's done, remove from the heat and stir in the butter, cheese and a season with salt and pepper to taste and spread out about 1/2 inch to 3/4 inch thick on a rimmed baking sheet or shallow vessel to cool completely. (Place in the refrigerator to cool quicker)
  • Once cooled cut the polenta into squares or triangles.
  • Heat the oil in a nonstick pan over medium high heat. Sear both sides of the polenta cakes to golden brown and crisp. Serve immediately.

Nutrition

Calories: 203kcalCarbohydrates: 15gProtein: 3gFat: 15gSaturated Fat: 5gCholesterol: 17mgSodium: 414mgPotassium: 134mgFiber: 2gSugar: 1gVitamin A: 197IUVitamin C: 6mgCalcium: 35mgIron: 1mg
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