Polenta Cake Mixture
I have seen polenta as side dishes at restaurants. It is usually in mush form. Yikes! I don't want to feel like I'm eating baby food. Polenta fries would have been a HUGE undertaking so I am going to save that for when I have more time. I contemplated for a split second just baking these in the oven to try to be healthy, but nah! Time to indulge since it's my boyfriend's birthday! I have to mention that when frying these bad boys, make sure that you do not crowd them on the pan. They tend to bleed together and that makes it waayyy harder to flip. Also, it helps to have a sister to do all the work...Haha. Thanks Steph :P
Ingredients
(yields 8-10 servings)
3 cups of water
1 cup of corn meal
1/2 teaspoon of salt
1/2 teaspoon of sugar
1 cup of corn niblets 1 cup of Fontina cheese (cut into 1/4 inch cubes)
1 cup of Parmesan cheese (freshly grated)
6 slices of bacon (fried and cut into 1/3 inch pieces)
3 large green onions (chopped into 1/4 inch pieces)
1/2 teaspoon of cayenne pepper (optional)
Directions
1) Bring 3 cups of salted water to a boil. Add the cornmeal very slowly to the boiling water while stirring.
2) Reduce the heat to low and cook, stirring constantly with a wooden spoon, for 15 minutes or until it's quite thick. If it thickens too quickly at first, you can add a bit more water as you stir.
3) When it's ready, add the salt and sugar Set aside to cool.
4) Stir in the corn niblets, fontina cheese, parmesan cheese, bacon, green onions, and cayenne pepper.
5) Once evenly mixed, use an ice cream scoop to transfer the mixture onto parchment paper. Form a ball shape.
6) Pat it down with your hands until it's smooth and about ½ inch thick.
7) Heat a non-stick frying pan over medium heat. Add enough oil to coat the bottom, and a pat of butter. Flick water drops into the pan to test the heat – when they sizzle, add the polenta cakes.
8) Fry until golden brown, about 3-4 minutes, then gently flip them over and fry the other sides.
9) Serve immediately.
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