Recipe

Fried Polenta Cakes

Polenta is to Italy as Grits is to the South. Grits is made white cornmeal, while Polenta is made with yellow cornmeal.

The very basic preparation for both Polenta and Grits are extremely similar with boiling the cornmeal in water, then adding butter and salt - sometimes even a touch of heavy cream.

The very basic recipe for Polenta can be elevated with the addition of wine, cheeses, and any other ingredients you think may go well infused in the dish. The toppings to your basic Polenta recipe is what is going to make your inexpensive dish as great as only you can imagine.

This recipe for Fried Polenta takes this simple recipe and cools it on a cookie sheet in the refrigerator for an hour or so. After the Polenta forms together, you can easily cut them into squares or into rings, even using your favorite cookie cutter to cut them into pretty shapes.

After cutting them into shapes, you can simply grill them or quickly brown them in a hot frying pan and topping them with your favorite topping. (Try topping creamy or Fried Polenta with beef stew or braised short ribs - so good!!)

You can also cut your Polenta shapes into smaller hand held pieces and serve them as an hors d'oeuvres with your toppings of choice. It's different than your average cheese and crackers, yet just as simple and inexpensive to make.

For more inspiration on what cakes to make, Natalie Way Bakes has plenty of recipes and ideas!

Ingredients:
  • 5.5 cups of water
  • 1 teaspoon of salt
  • 1.5 cups of yellow cornmeal (Polenta)
  • 2 tablespoons of butter
  • 2 tablespoons of heavy cream
Instructions:

Bring the water and salt in a pot to a boil, then add the Polenta.

Bring the heat down to medium – low and whisk the Polenta making sure it doesn’t clump up.

If the Polenta start to simmer, turn the heat down to low and continue to whisk, cooking for about 15 minutes.

After about 15 minutes, once the Polenta starts stick to the whisk – then it’s done.

Add the butter and heavy cream, whisk together and turn off the heat.

(At this point, you can serve the Polenta as a base to your stew or others).

Take a medium cookie sheet and pour the Polenta in it, using a spatula to evenly cover the cookie sheet.

Cool in the refrigerator for about 45 minutes to an hour.

After one hour, take the cookie sheet of Polenta and cut out the shapes you desire.

In a frying pan on high heat, with olive oil, quickly fry the Polenta Cakes and serve for you meal or hors d’oeuvres.

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