Print Recipe
Copy LinkCrispy Polenta Cakes
servings: 6
total time: 1 hour 30 minutes
Ingredients
- 1 TBSP plus 1/4 cup olive oil
- 6 cups water
- 2 cups coarse yellow cornmeal (about 11 ounces)
- Kosher Salt and freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
Directions
- Brush the inside of 9x13 baking dish with 1 TBSP of the olive oil.
- Preheat the oven to 400°F.
- Add the water to a large saucepan over medium heat. Slowly pour in the cornmeal while whisking (to prevent lumps) until thoroughly combined. Bring to a boil, whisking often.
- Reduce the heat to low and simmer uncovered, stirring occasionally, for just a few minutes until smooth.
- Add 1/4 tsp salt, 1/4 tsp black pepper, and the Parmesan cheese and stir together.
- Pour the polenta into the baking dish and bake in the preheated oven for 40 minutes.
- Take out of the oven and allow the polenta to cool completely, about 30 minutes.
- Cut the polenta into squares, triangles, rounds or really any shape you like.
- Heat a nonstick skillet with the 1/4 cup of oil over high heat.
- Place the polenta cakes into the hot pan (in batches, dont overcrowd the pan) then cook 2 to 3 minutes per side or until well browned. Repeat with remaining polenta cakes.
