Crispy PolentaCakes are an elegant and simple, make-ahead appetizers for your upcoming party. This is my guests all time favorite and my family’s. I do sometimes make Polenta as a main course, serving bigger portions of it with roasted carrots and chard with a lentil puree. For the appetizer, however, I chose to pair it with a slow-cooked tomato compote and avocado, cilantro crema to give the zing and creamy contrasting flavors that make you sigh with pleasure.
Polenta (Bob’s Red Mill, Organic, Polenta, Corn Grits, 24 oz pack of 2) is made with cornmeal though traditionally it was made with starchy, coarse grains like farro, millets, spelt, and chickpeas. It is a perfect blank canvas for you to add flavors and build up your dish. It does take a long time to cook, about 45 minutes with near-constant stirring. So be sure to make it ahead. You can use instant polenta if you are in a pinch or you get cooked polenta (Trader Joe’s Organic Polenta 18oz (1lb 2oz) 510g) at the market these days. But, I prefer the slow-cooked method. I have given the method to make it in the slow cooker which is actually much easier.
So this holiday, make these flavorful Crispy Polenta Cakes and YOU will be the star of the party.
Storage: Polenta freezers well for up to a month. I like to cut 5″ squares and wrap them individually and place them in freezer bags. Thaw in the refrigerator overnight before using.
3 Tablespoons (use more if you like) Goat Cheese whisked with 1 Tablespoon Cream and a pinch of Salt
A few fresh Sage leaves fried in Clarified Butter/Ghee
For the Crispy Polenta
Cooking Method 1 - Stove Top
Bring 6 cups of water and 1 teaspoon salt to a boil. Lower the heat to medium and slowly add the cornmeal in a shower, whisking constantly until the mixture thickens, 3 to 5 minutes. Change to a wooden spoon and continue to simmer, stirring occasionally, until the spoon stands in the polenta, 15 to 25 minutes.
Cooking Method 2- Slow Cooker
Grease the bottom and sides of the slow cooker with oil or butter. Whisk the cornmeal (or polenta), water and salt together in the slow cooker. Cook on low for 4-5 hours, stir one time half-way through.
Combine the parsley and garlic and chop together until very fine. Add to the Polenta with the Parmigiano and 2 tablespoons of the butter and mix well. Season with salt and pepper. Immediately spread the polenta in a buttered 9-by 9-inch pan. Smooth the top with a rubber spatula and refrigerate for 2 hours or overnight.
Score the polenta into 1-inch squares or any desired shape and size.
You can freeze the polenta at this stage or refrigerate for a week. Choose one of the two following methods to proceed.
Heat 1/2-inch of olive oil in a tiny piece of polenta turns golden on contact, 375 degrees F. Add a few of the polenta triangles and cook, turning occasionally, until golden on both sides. Drain on paper towels.
Preheat the oven to 450°F. Spray a sheet pan with cooking spray and line the polenta such that they don't touch each other. Top with few drops of vegetable oil. Bake in the oven for 30 minutes turning the polenta over half way (15 minutes) through till they are golden brown and crisp on top.
For the Tomato Compote
In a deep skillet, melt the Butter. Add the shallot and cook over low heat until softened, 2 minutes. Add the tomatoes, and garlic, and cook over moderate heat until the tomatoes release their liquid, 3 minutes. Season with salt and pepper. Continue simmering till the mixture thickens and almost all the liquid has evaporated. Reserve in a container.
For the Avacado Crema
Blend together all the ingredients. Add water 1 Tablespoon at a time. The crema should be thick. Taste and adjust for salt. If you would like it spicier, increase the quantity of Jalapeno.
Warm the Tomato Compote. Place a tablespoon of Tomato Compote. Arrange the Polenta around it. Pipe in the Avacado Cilantro Crema in the center. Pipe the whipped goat cheese in small dollops. Top with fried Sage. Serve.
Have sauce? Your meal is ready. Sauce (from curry to pasta and dessert) based recipes with real, fresh locally sourced California produce.
My Roots My Rambles explores food that showcases my journey from South of India (My Roots) to the United States (My Rambles). You will find unique and original approach inspired by my travel and life experiences. The ability to have fun in the kitchen and enjoy making fresh, healthy family dinners or plan a party in a flash is the key focus of this website. Come, and explore with me, Ramya Ramamurthy