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Best Polenta Cakes Recipe

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4.2 from 5 reviews

This BEST Polenta Cakes recipe offers crispy, golden-brown polenta squares that are creamy on the inside and perfectly seasoned with Parmesan cheese. Ideal as a versatile side dish or snack, these cakes are made by cooking coarse yellow cornmeal into a smooth polenta, chilling it until firm, slicing into shapes, then pan-frying until crisp on the outside. This comforting recipe pairs beautifully with a variety of meals and is excellent for meal prep.

Ingredients

Polenta Base

  • 6 cups water
  • 2 cups coarse yellow cornmeal (polenta)
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper

For Cooking and Garnish

  • 1 Tablespoon olive oil, plus more as needed for frying
  • 1/3 cup freshly grated Parmesan cheese (plus extra for garnish, optional)

Instructions

  1. Prepare Baking Dish: Grease a 9x13-inch baking dish with olive oil to ensure the polenta does not stick when cooling.
  2. Cook Polenta: In a large saucepan, bring water to a boil. Gradually whisk in the cornmeal to prevent lumps. Reduce heat to low and continue cooking and whisking until the polenta thickens into a smooth, creamy consistency.
  3. Season Polenta: Remove from heat and stir in salt, black pepper, and Parmesan cheese until fully incorporated into the mixture.
  4. Chill Polenta: Transfer the polenta into the greased baking dish. Allow it to cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours or overnight to firm up.
  5. Cut Polenta Cakes: Once chilled and set, carefully invert the baking dish to release the polenta onto a cutting board. Cut into your preferred shapes such as squares or rectangles.
  6. Pan-Fry Polenta Cakes: Heat 1 Tablespoon olive oil in a large nonstick skillet over medium-high heat. Fry the polenta cakes in batches, avoiding overcrowding. Cook each side for 3 to 4 minutes until heated through and golden brown with a crispy exterior. Add more olive oil as necessary for subsequent batches.

Notes

  • For the smoothest polenta, whisk vigorously when adding the cornmeal to boiling water to avoid lumps.
  • Chilling the polenta is essential for firm cakes that hold their shape during frying.
  • Use a nonstick skillet and enough oil to achieve a crispy crust without sticking.
  • Parmesan cheese adds a savory depth, but you can substitute with other hard cheeses if preferred.
  • Polenta cakes can be served as a side dish with meats, vegetables, or topped with sauces for a delicious appetizer.

Find it online: https://cookedbygrace.com/best-polenta-cakes-recipe/