Crispy Fried Polenta Cakes
Crispy fried polenta cakes are a savory dish made from cooked polenta, fried until crispy on the outside and soft and creamy on the inside. Finished off with a rich tomato bacon jam, they make a great appetizer or side dish!
Ingredients
Polenta Cakes
- 2 quarts chicken broth
- 2 cups ground yellow cornmeal coarse ground
- 1 cup grated parmesan cheese plus extra for serving
- 1 ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 2 Tablespoons olive oil
- tomato bacon jam for serving
Instructions
Polenta Cakes
- Heat broth in a large pot or dutch oven over medium-high heat on the stovetop and grease a 9x13 inch baking dish with baking spray or olive oil.
- When the broth starts to boil, slowly pour in the cornmeal while whisking continuously until it is completely combined and starts to thicken.
- Reduce the heat to low and let the polenta cook, stirring every 1-2 minutes, for a total of 45 minutes until cornmeal is completely soft and creamy.
- Remove the pot off of the heat and stir in the parmesan cheese, pepper, and salt.
- Pour the mixture into the prepared baking dish and lay a piece of plastic wrap directly on the polenta. Place in the refrigerator to chill for at least 2 hours until completely cooled.
- When the polenta is completely chilled, using a cookie cutter, glass, or knife, cut into smaller circles or squares.
- Heat a non-stick pan over medium heat on the stovetop and add olive oil. Working with 2-3 pieces at a time, cook polenta cakes in the pan for 2-3 minutes on each side till browned and lightly crispy.
- Serve polenta cakes topped with tomato bacon jam and extra parmesan cheese.
Notes
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- Whisk the cornmeal in slowly so that it doesn't clump in the broth.
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- Make sure to lower the heat and stir the polenta every 1-2 minutes so that it doesn't stick to the bottom or burn.
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- Coarse ground cornmeal will take time to cook and be creamy. It should not be gritty and should be lighter in color. You can cook it less, but in order for the cakes to hold up best after chilling, it should cook for at least 45 minutes.
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- Let the polenta cool completely so it cuts easily into shapes.
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- Use a non-stick pan to make sure our polenta doesn't stick while frying.
Substitutions and Variations
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- Polenta - Coarse ground cornmeal will give a nice creamy texture without being overly mushy. If fine or medium ground is the only kind available, it will still work. Just keep an eye on the texture, as cooking times may be less.
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- Broth - Water can be a substitute if needed, but will be less flavorful.
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- Cheese - Parmesan, asiago or pecorino romano cheeses are all great options.
- Vegetarian - Use vegetable broth and omit the tomato bacon jam.
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- Shapes - Cut the polenta into any shape and size. Do not to cut the pieces too large or they will be difficult to work with. Small or medium sized squares or circles work great. Cut into small rectangles to create crispy polenta fries.
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- Toppings - Marinara sauce, pesto, sautéed mushrooms, roasted vegetables or shrimp are other great options for toppings.
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- Small batch - Cut the recipe in half and pour into an 8x8 baking dish instead.
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- Thinner cakes - These polenta cakes will be about 2 inches in thickness. For thinner cakes, spread the polenta onto a half sheet pan or split into two 9x13 inch baking dishes.
Make Ahead and Storage Instructions
Make the polenta up to two days ahead of time and store in the refrigerator covered with plastic wrap. Right before serving, cut into the desired shape, fry and serve with desired toppings. Leftovers will keep in an airtight container in the refrigerator for 3-5 days. Reheat in a bit of oil in a skillet or in the microwave until warmed through.Nutrition
Serving: 1cakeCalories: 476kcalCarbohydrates: 44gProtein: 15gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 44mgSodium: 1827mgPotassium: 477mgFiber: 5gSugar: 11gVitamin A: 478IUVitamin C: 18mgCalcium: 147mgIron: 2mg
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