Crispy Polenta Cakes
Servings: 12
Total Time: 1 hour
Ingredients
Olive oil spray
2 cups coarse-or medium-grind polenta (yellow cornmeal) (about 11 ounces)
6 cups chicken broth
Kosher Salt and freshly ground black pepper
1/4 cup Parmesan cheese freshly grated
1/4 cup oil
Directions
1. Spray a 9x 13 pan with olive oil spray. Preheat oven to 400 degrees F.
2. In a heavy saucepan, whisk together the polenta (yellow cornmeal) and water and place over medium heat. Bring slowly to a boil, whisking often to prevent lumps from forming. Reduce the heat to low and simmer uncovered, stirring occasionally, for just a few minutes until smooth.
3. Season with salt and black pepper and cheese and stir together. carefully pour into the hot prepared skillet or dish.
4. Pour into prepared pan.
5. Bake for 40 minutes.
6. Allow to cool completely.
7. Cut into squares, triangles or rounds or really any shape you like.
8. Heat a nonstick skillet with the oil over high heat. Put 4 cakes in at a time. Cook 2-3 minutes per side or until well browned. Repeat with remaining cakes.
2. In a heavy saucepan, whisk together the polenta (yellow cornmeal) and water and place over medium heat. Bring slowly to a boil, whisking often to prevent lumps from forming. Reduce the heat to low and simmer uncovered, stirring occasionally, for just a few minutes until smooth.
3. Season with salt and black pepper and cheese and stir together. carefully pour into the hot prepared skillet or dish.
4. Pour into prepared pan.
5. Bake for 40 minutes.
6. Allow to cool completely.
7. Cut into squares, triangles or rounds or really any shape you like.
8. Heat a nonstick skillet with the oil over high heat. Put 4 cakes in at a time. Cook 2-3 minutes per side or until well browned. Repeat with remaining cakes.
