Sunday, October 01, 2006
Crisp Polenta Cakes
These are a nice (and easy!) alternative to rice, potatoes or any starch. Plus, they are fairly neutral in flavor so they go well with and absorb a variety of sauces nicely. You can make these up to a few hours before serving, then let them sit uncovered at room temperature. Reheat briefly before serving.
Crispy Polenta Cakes:
1 round of prepared polenta (sliced), or follow the directions for instant polenta, spreading onto a sheet pan and chilling
Salt & Pepper to taste
1/4 cup vegetable oil
Cut out rounds, squares or the shape of your preference (mine are heart shaped) in the polenta with a cookie/biscuit cutter or knife. Pat dry with a paper towel.
Here it is before pan frying:
Meanwhile, heat oil in a hot skillet. Pan-fry the polenta cakes until brown and crisp on both sides. Season while hot with salt and pepper. Serve immediately or reserve uncovered at room temperature until serving.