Try this gourmet Italian polenta cake recipe
Polenta originates from northern Italy and has transformed from a simple staple to a refined dish. This cornmeal-based food is adaptable, perfect for a creamy dish or set, and then baked, fried, or grilled. Our eggless vegetarian polenta cakes add an inventive spin to the classic. They're steeped in tradition and taste, ideal for those keen on Italian culinary adventures. Let's start cooking.
Gather the following ingredients
To make these gourmet Italian polenta cakes, you will need one cup of coarse cornmeal, four cups of water, one teaspoon of salt, two tablespoons of olive oil plus extra for frying, one-half cup of grated Parmesan cheese (ensure it's vegetarian), and one tablespoon of fresh rosemary chopped finely. For garnishing, arrange for a handful of arugula and cherry tomatoes.
Preparing the polenta
Begin by boiling water in a large saucepan over high heat. Once boiling, add salt and gradually whisk in the cornmeal to avoid lumps. Lower the heat and stir continuously until the mixture thickens and starts to pull away from the pan sides, which should take about 20-30 minutes. Finally, blend in olive oil, grated Parmesan cheese, and finely chopped rosemary until well combined.
Shaping and cooling
Spread the cooked polenta into a greased baking dish, smoothing it flat with a spatula. Let it cool at room temperature until it becomes firm, which typically takes about an hour. For a quicker set, refrigerate the polenta for 30 minutes. This process will prepare the base for cutting and frying the polenta cakes in the following steps.
Frying polenta cakes
Once the polenta is firm, invert it onto a cutting board. Use a cookie cutter or a glass to stamp out cake shapes. Next, heat a bit of olive oil in a skillet over medium heat. Carefully place the polenta cakes in the skillet, frying them until they are golden brown, which takes about three to four minutes on each side.
Serving suggestions
Enjoy these warm, golden-brown polenta cakes straight from the skillet, served on a bed of crisp arugula. Each cake is garnished with ripe cherry tomatoes, sliced in half to release their juicy flavor. The delightful crunch of the cakes' exterior pairs perfectly with their tender center, offering a delectable starter or side that encapsulates the essence of Italian cuisine in your own home.
