Originating from Italy, polenta is made from yellow maize meal. When cooled and solidified, it can be cut into shapes and fried or baked to create delicious, crispy cakes with a soft interior.
Ingredients:
- 1 cup yellow maize meal (polenta)
- 4 cups vegetable or chicken broth
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- 1 tsp chopped fresh rosemary or thyme (optional)
- Salt and black pepper to taste
- Olive oil, for frying
Instructions:
- In a large saucepan, bring the broth to a boil.
- Slowly whisk in the polenta until it is fully incorporated.
- Reduce the heat to a low simmer and cook for 20-25 minutes, stirring often until the polenta is thick and pulls away from the sides of the pan.
- Remove from heat and stir in the Parmesan cheese, butter, and fresh herbs (if using). Season with salt and pepper.
- Pour the hot polenta into a lightly greased 8×8 inch baking dish, spreading it into an even layer.
- Allow the polenta to cool completely and firm up in the refrigerator for 1-2 hours.
- Once firm, turn the polenta out onto a cutting board and cut it into squares, triangles, or rounds.
- Heat a few tablespoons of olive oil in a large skillet over medium-high heat.
- Fry the polenta cakes for 3-5 minutes per side, until they are golden brown and crispy.
- Serve warm as an appetizer or a side dish.
