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Polenta, a dish that has its roots in Italy, serves as a versatile canvas for a myriad of flavors and textures. Made primarily from ground cornmeal, polenta can be prepared in various ways, from creamy porridge-like consistency to firm, sliceable cakes. This adaptability has made polenta a beloved ingredient in kitchens around the world, especially as home cooks seek to elevate their meals with hearty, comforting dishes. One of the standout preparations is Crispy Parmesan Polenta Cakes, which beckon with their golden-brown crust and rich, cheesy interior.

Crispy Parmesan Polenta Cakes

Discover the delicious world of Crispy Parmesan Polenta Cakes, a versatile dish rooted in Italian cuisine. Made from coarse cornmeal, these cakes boast a golden-brown crust and creamy interior. Perfect as appetizers or side dishes, they pair beautifully with fresh salads or roasted vegetables. With a focus on quality ingredients and simple techniques, you'll impress friends and family alike. Explore variations with herbs, cheeses, and sauces to personalize your culinary experience!
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Ingredients
  

1 cup coarse cornmeal (polenta)

4 cups vegetable broth (or water)

1 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 tablespoon olive oil (for cooking)

Fresh herbs (such as basil or parsley) for garnish

Instructions
 

Cook the Polenta: In a medium saucepan, bring the vegetable broth (or water) to a rolling boil over medium-high heat. Gradually whisk in the cornmeal, stirring continuously to avoid any lumps. Once incorporated, reduce the heat to low and simmer the mixture, stirring frequently, for about 15-20 minutes. The polenta should thicken to a creamy consistency.

    Add Flavorings: After the polenta has thickened, remove the saucepan from heat. Incorporate the grated Parmesan cheese, salt, black pepper, garlic powder, and onion powder into the polenta. Stir well until the cheese has melted and the flavors are thoroughly blended.

      Set the Polenta: To easily transfer the polenta later, line an 8x8-inch square baking dish with parchment paper. Pour the hot polenta into the dish, using a spatula to spread it evenly. Allow the mixture to cool to room temperature, then cover with plastic wrap and refrigerate for at least 1-2 hours, or until set fully.

        Slice the Cakes: Once chilled and firm, remove the polenta from the baking dish by lifting it out with the parchment paper. Place it on a cutting board and cut it into squares or circles, according to your preference.

          Cook the Polenta Cakes: In a non-stick skillet, heat olive oil over medium heat. Add the sliced polenta cakes to the skillet in a single layer, making sure not to overcrowd the pan. Cook for approximately 4-5 minutes on each side, until they are crispy and golden brown.

            Serve: Transfer the golden-brown polenta cakes to a serving platter. Garnish with a sprinkle of fresh herbs, such as basil or parsley, and serve warm. These cakes make a delightful appetizer or a tasty side dish!

              Prep Time, Total Time, Servings: 15 minutes | 2 hours (includes chilling time) | 4-6 servings

                - Presentation Tips: For an attractive display, arrange the polenta cakes in a circular pattern on a round platter and drizzle with a bit of olive oil or balsamic reduction for an added touch of elegance.