Zutaten für Fried Polenta Cakes
- 4 cups water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups coarse polenta
- 4 tablespoons butter
- ½ cup grated Parmesan cheese
- ¼ cup olive oil
- ¼ cup sun-dried tomatoes, chopped (optional)
- ¼ cup chopped olives (optional)
- 1 tablespoon lemon zest (optional)
- 2 tablespoons chopped fresh herbs (optional)
- 2 tablespoons chopped shallots (optional)
- ¼ cup chopped cilantro (optional)
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Zubereitung von Fried Polenta Cakes
- Preheat oven to 350°F (175°C).
- In a 1 to 1 1/2 quart oven-safe skillet or baking dish, whisk together 4 cups of water, 1 teaspoon salt, 1/2 teaspoon black pepper, and 4 cups coarse polenta.
- Add 4 tablespoons of butter, cut into chunks, to the polenta mixture.
- Place the uncovered skillet in the center rack of the oven and bake for 40 minutes.
- Remove the skillet from the oven. Stir in 1/2 cup grated Parmesan cheese and your choice of add-ins (1/4 cup sun-dried tomatoes, 1/4 cup chopped olives, 1 tablespoon lemon zest, 2 tablespoons chopped fresh herbs, 2 tablespoons chopped shallots, 1/4 cup chopped cilantro, or any combination).
- Return the skillet to the oven and bake for another 10 minutes.
- Remove from oven and let cool completely. Refrigerate for at least 20 minutes or overnight.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat.
- Spoon about 1/2 cup of the chilled polenta mixture into the skillet for each cake. Fry until golden brown and crispy on both sides, about 3-4 minutes per side.
- Remove cakes from skillet and let rest for 3-5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
1g
Fat
36g
Carbs
8g
