Polenta Cakes

Polenta Cakes

Polenta is an Italian staple. Punto (period) It is amazingly versatile. It can be eaten so many ways I can’t even count them all. But I’m willing to try them all ; ) Especially this Polenta! Why you ask? well, I was VERY excited when I was contacted recently by Scott who runs Sausage Debachery - Artisanal Italian Food Products! They pride themselves on bringing  unique, top quality, imported Italian food products. They scour the entire Italian peninsula to find the most rare and hard to find food products. From apple vinegar in the Dolomites, to prickly pear jam from Sicily & even kitchen gadgets (hello gnocchi board) Right up my alley!

Polenta Cakes

Simply gaw-geous products! Hello they’re authentic Italian products, what’s not to love right? Scott, generously sent me some of his products and first up I tried the La Grande Ruota Fioretto per Polenta. I could tell I was going to love this straight away. It was the consistency I am used to, the smell, the color. Everything! So incredibly creamy! *swoon* Plus, it’s made in the Veneto region which is very close to where I spent many years in Friuli.

Polenta Cakes

Polenta is typically cooked in a huge copper pot known as paiolo. I sadly do not have a paiolo so I used a very heavy bottom pot & of course a wooden spoon. It does require some attention ehem LOVE during cooking. Which equates to stirring. This is how I get my exercise so I mind not. Plus I know what’s coming at the end of all that stirring.

If you didn’t want to make the Polenta into cakes. Just stop & enjoy the creamy goodness after cooking. I do love the creamy Polenta but I also like the variation of the pan frying. It has a nice texture to the outside and it’s still oh so creamy & delicious inside. Perfect! & grilled polenta (okay will save that for another post)

Polenta Cakes

To get those perfect circles I use a cookie cutter or glass. Here’s a tip, I spray my glass with a little cooking spray prior to cutting the circles. This way the glass just slides right off (I won’t charge you for that one LOL) You can make them as small or as large as you like. Remember it’s for YOU! Just remember the larger they are the longer they will need to cook.

I served my Polenta cakes this weekend with my Pollo al Marsala {Chicken Marsala} during our cooking class. It was the perfect compliment to the luscious sauce of the Pollo al Marsala. Ah just a happy plate all together.

Baci!


Print This Recipe

Polenta Cakes
What you’ll need: (Makes 6 polenta cakes)
5 cups of water
salt
1 cup of Fine Corn Meal (Polenta)
extra virgin olive oil
Parmigian Reggiano – grated

What to do:
1. In a large sauce pan bring water to a rolling boil. Season heavily with salt. GRADUALLY add in the cornmeal and stir with a wooden spoon until well combined. Reduce heat to low and continue to cook until mixture thickens. Stirring often. WHILE polenta is cooking spray a casserole dish with a small amount of cooking spray. Line the dish with saran wrap & set aside.

2. Once the polenta has thickened approx 30 minutes, check for seasoning and add salt if necessary. Then pour the mixture into the saran wrap lined dish. Add another layer of saran wrap on top and smooth it down directly on top of the polenta. Place into the refrigerator for approx 2 hours to set up.

3. When you are ready to make the polenta cakes. Lift the polenta out of the dish. Remove the saran wrap and place polenta onto a cutting board. Using a round cookie cutter or glass make 6 polenta circles “cakes”.

4. Place a saute pan over medium heat and add approx 1 tablespoon of extra virgin olive oil. When oil is hot place the polenta circles into the pan. Cook until a golden crust has formed on both sides. Turning as little as possible. When cakes are nearly finished, season with a smidge of pepper and some grated Parmigiano Reggiano to the tops of the cakes.

Buon Appetito!

 

33 Comments

  1. 1

    Holy Moly….love love LOVE polenta….Not sure why I don’t eat it more. Can’t wait to try these. :) Yum!

  2. 2

    Mmmm…these look so lovely–AND versatile! :D Stirring just adds so much more appreciation to the mix :)

  3. 3

    These look so yummy! I will have to make some polenta soon. I do not make it that often, but this has me wanting some! :)

  4. 4

    Love your potato cakes and that very good tip you gave.

  5. 5

    Love polenta! These look so delish. :)

  6. 6

    Yum!!! Glad I stumbled on you guys today. I loooove Polenta, but only seem to eat it about twice a year :-\

  7. 7

    Just bookmarked this recipe and I can’t wait to try it! I’ve never made polenta before, so I have been really enjoying discovering it as a new Italian food. Ciao!

  8. 8

    I agree with versatile! I am sitting here thinking of all the ways I could enjoy these on my plate! GREG

  9. 9

    I LOVE polenta…but my hubby hates it. These cakes look so delicious! I’ll have to make them the next time he’s not around. :)

  10. 10
    Betty Taylor /

    I would love to print your recipes but why does it have to print 10 pages to get one recipe? I don’t want all 10 pages and use up all the paper and ink that that requires. The polenta sounds wonderful and I would love to print it. Is there a way to print it without printing the whole book?

  11. 11
    roberta /

    Delicius with bacon, eggs and melted cheese.
    Diets always begin tomorrow.

    Ps
    Paula, It’s evident that you know all all Italian food.
    I’m a “polentona”. You know what I’m saying. Ciao from North Italy

  12. 12

    I first had homemade polenta cakes when I did a fundraiser last year for Susan G Komen. They were made by the honoree who is a vegan and I expected them to be bland and uninteresting but they were amazingly good (OK, I added the parm…duh!).

    These are beautiful and so much prettier than the squares cut from a pan, but then you always exceed expectations!

  13. 13

    Those look great and you are right, they would pair perfectly with chicken marsala.

  14. 14

    Yay thanks for this. These look wonderful. I also printed off your mussles recipe. I am blessed with a local Pacific Northwest mussel prying spot and males in my house who think it’s an adventure.

  15. 15

    Mmmm, these look so good! I love polenta and I bet the crispiness of the outside against the creamy inside is divine!!!

  16. 16

    I am going to make these this week. Love polenta. Stumbled!

  17. 17

    Very pretty… I have been meaning to make polenta for a while now. This might have been the push that I needed! I’m not sure why I’m so afraid of it… It’s just one of those things that has always scared me.

  18. 18

    These look amazing! I do have a question, though. At the risk of sounding totally uneducated, would you serve this alone as a main dish or alongside something?

    • 18.1

      Ciao Melanie! Don’t be silly. I’m glad you asked! While it certainly can be eaten alone, I like to eat mine with something that has a nice sauce to it. I served it this weekend with my Pollo al Marsala {Chicken Marsala} & it was a perfect compliment to that dish. Hope that helps.

  19. 19

    Never made polenta but these look delish.

    http://polwig.com

  20. 20

    Paula, these are simply gorgeous! I agree with Barb that they are so much prettier than when you cut them from a pan…

  21. 21

    You know those sound much easier to make than I would have thought. I think I will try them out, thanks for the recipe.

  22. 22

    I love these and glad Greg posted I had missed this one its genius loved the individual ones, am going to try them today!

  23. 23

    These look great!

  24. 24

    These look like a welcome replacement to regular polenta as a side dish. While yours are savory a sweet cake might make a tasty dessert. Thanks for sharing!

  25. 25

    Those look amazing!

  26. 26

    looks sooooooooo good!

  27. 27

    I will be ordering from Sausage Debauchery again and again. These cakes are just a piece of Italy on the table. Perfect(o)!

  28. 28
    michal /

    this looks lovely! silly, but what are saran wraps? thank you so much for this.

    • 28.1

      Thanks Michal! Saran Wrap is a brand of plastic wrap. Hope that helps : )

  29. 29

    your polenta cakes look delicious! yum!

  30. 30

    I love polenta cakes!! I once had some grilled polenta cakes smothered in a silky mushroom sauce. They were beyond delicious. Your polenta cakes sounds great to me because they are fried, and you know I love that!!

  31. 31

    Ah, thanks! Just what I needed. I’m making polenta cakes for a brunch/lunch to go with a frittata. don’t worry …. it won’t all be yellow on the plate he he
    AmyRuth

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