Crispy Fried Polenta Cakes
Serves 8
15 mins prep
90 mins cook
105 mins total
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!
Polenta Cakes
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.