Polenta Cakes (i.e. fritters)
July 14, 2008
Despite my many attempts at creating a flavorful polenta dish like Polenta and Pesto, and other failed experiments at home that I dare not publish here, I haven't quite mastered a polenta recipe that I can truly say I love. However, Mario Batali gave me some inspiration for my premade loaf of garlic and basil polenta sitting my refrigerator. I didn't have the exact ingredients for his anchiove polenta fritters, but the gist of the recipe -- dredging the fritters in flour and egg wash -- won me over. I altered his recipe by creating a vegetarian version, and if you are a vegan, than the Polenta and Pesto recipe is for you (no eggs). Otherwise, this fritter recipe was golden. I may also attempt different versions of the dish, including prosciutto and gorgonzola, or mushroom, gorgonzola, and sour cherries. At any rate, this "fritter" dish is my starter plate.You will need:
- 1 premade "loaf" of polenta (found in the pasta aisle of the grocery store), sliced into rounds
- olive oil for frying
- 1 egg, whisked (set aside in a bowl)
- 1/2 c flour mixed with salt and pepper (set aside on a plate)
For the relish:
- 4 cloves of minced garlic
- 2 roasted bellpeppers, finely chopped (I found these premade in a jar)
- handful of parsley and basil, chopped
- 3 tbsp capers, chopped
- salt, pepper, and red pepper flakes to taste
- 1 tbsp olive oil
- 1/2 grated Parmesan cheese (or any Italian cheese)
Step One: Preheat the olive oil (about 1 inch deep in a cast iron pan works best) over medium heat.
Step Two: Slice the polenta loaf in small rounds. Take one piece and spread the relish and cheese on top. Create a "sandwich" with the other polenta round.
Step Three: Dust the polenta "sandwich" in flour on all sides, and then dredge in the egg wash. Fry each side until golden brown. Place on a papertowel lined cookie sheet in the oven set, heated to 170 degrees to keep warm while frying.
Step Four: Serve over any simple greens (i.e. arugula, spring mix, etc). Add more relish on top of finished polenta sandwiches, or add pesto as well.
This dish reminds me of crab cakes, but vegetarian. You can dress them up as dinner, or down as a first course/appetizer, and they are still great. I think a lot more can be done with this recipe so I will continue to experiment and post the results if they are worthy.
3 Comments:
I'm still suspicious...it looks good but polenta?
commented by 
Baking Fool, 12:28 PM
Baking Fool, 12:28 PM
I know, I know -- it is generally tasteless. Polenta sort of reminds me of eating cream of wheat (which I loath), or atole (which I loath except when served with sugar and a touch of cream when suffering from stomach bouts). But seriously - fry anything (even polenta) and oula! It is amazing!
We would like to feature your polenta fritters on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)
You can view our blog here:
blog.keyingredient.com/
You can view our blog here:
blog.keyingredient.com/
