Prep Time:
chill 2 hours - overnight
|
Cook Time:
25 minutes
|
Yield:
6-8 polenta cakes
|
Servings:
1 polenta cake
Polenta Cakes
Crispy on the outside and creamy on the inside, polenta cakes are a versatile dish that make the perfect appetizer or filling vegetarian meal. Add your favorite toppings and sauces or consider using it as a substitute for noodles to create a gluten-free lasagna!
Ingredients
- 8 cups water
- 2 cups Professor Torbert’s Orange Corn Grits
- 1 tablespoon butter
- Salt and pepper to taste
- 2 tablespoons olive oil
- Parmesan cheese for serving
- Thyme leaves for garnish
Method of Preparation
- Bring 8 cups of water to a boil. Stir in 2 cups of grits and bring to a boil. Cover and reduce the heat to low stirring occasionally. Add butter and season with salt and pepper.
- Line a 9×13 baking dish or baking sheet with parchment paper. Carefully pour the grits onto the prepared baking sheet and spread evenly. Add a layer of plastic wrap on top and gently press it down directly on top of the polenta.
- Let the polenta come to room temperature then transfer to the fridge to chill for at least two hours or overnight.
- To make the cakes, remove the plastic wrap from the polenta and transfer to a cutting board. Using a round cookie cutter cut out the cakes (6-8 depending on the size of the cutter).
- In a large skillet add the oil and heat it up on medium high heat. Once hot, carefully place the polenta cakes (don’t over crowd them) on the skillet and cook until brown and crisp (about 3-5 minutes per side) flipping once or twice.
- Transfer to a serving plate and sprinkle with freshly grated parmesan cheese and garnish with fresh thyme is desired.
