Polenta Cakes with Parmesan
Ingredients:
- 185g (1 cup) polenta (cornmeal)
- 1 liter (4 cups) water
- 5g (1 tsp) salt
- 60g (1/2 cup) grated Parmesan cheese
- 30g (2 tbsp) unsalted butter
- 5g (1 tsp) black pepper
- 60ml (1/4 cup) olive oil
- 10g (2 cloves) garlic, minced
- Fresh herbs (like rosemary or thyme) for garnish
Dive into the rustic charm of Italian cuisine with our delectable Polenta Cakes with Parmesan. Polenta, a humble staple of Northern Italy, transforms into a gourmet delight with the addition of aged Parmesan cheese. Golden and crispy on the outside, soft and savory on the inside, these cakes are a versatile dish that can be enjoyed as an appetizer, side, or even a main course. Perfect for entertaining or a cozy dinner, this recipe showcases the comforting flavors and textures that make polenta a beloved favorite. Let’s embark on this culinary journey to create something both simple and ultimately satisfying.
Cooking Time:
Total estimated time: 1 hour 15 minutes
Instructions:
Step 1: Cooking the Polenta
In a medium saucepan, bring 1 liter (4 cups) of water to a boil. Add 5g (1 tsp) of salt. Gradually whisk in the 185g (1 cup) of polenta in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently, until thickened and smooth, approximately 30 minutes.
Step 2: Enrich the Polenta
Once the polenta is cooked to your desired consistency, stir in 30g (2 tbsp) of unsalted butter and 60g (1/2 cup) of grated Parmesan cheese. Season with 5g (1 tsp) of black pepper. Mix well until the cheese is fully melted and incorporated.
Step 3: Set the Polenta
Pour the warm polenta into a lightly oiled baking tray. Smooth the surface with a spatula to even out the thickness. Allow the polenta to cool and set completely, ideally in the refrigerator for at least 30 minutes.
Step 4: Prepare the Cakes
Once set, remove the polenta from the tray. Cut into desired shapes using a sharp knife or a pastry cutter for uniformity. A round or square shape works best for even cooking.
Step 5: Pan-Frying the Cakes
In a frying pan, heat 60ml (1/4 cup) of olive oil over medium heat. Add 10g (2 cloves) of minced garlic, allowing it to infuse the oil for around 1 minute without browning. Add the polenta cakes in batches, ensuring they don’t touch. Fry each side until golden and crispy, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
Tasting and Garnishing
Taste a bit of the cake for salt and flavor. Adjust with more Parmesan if needed. Garnish with fresh herbs such as rosemary or thyme before serving to add a burst of fragrance and a touch of elegance.
Conclusion
Congratulations on creating this delightful dish of Polenta Cakes with Parmesan! These crispy golden cakes are a testament to the magic of simple ingredients elevated to gourmet standards. Whether they serve as a charming starter or an enticing side dish, they are guaranteed to impress. This recipe is not only a culinary feat but also a celebration of the subtleties in flavor and texture that polenta provides. Enjoy indulging in this Italian classic and remember, each bite is a step deeper into the heart of Italian culinary tradition.
