Polenta cakes

Warm Brussels Sprout Slaw atop Golden Polenta Cakes

Tips

make ahead

To make polenta cakes, it requires you set the polenta for at least 2 hours in the fridge. Turning this generally quick meal into a longer one. For a quick meal make these ahead of time, and pull them out once you’re ready to eat.

forming polenta cakes

Making polenta cakes is a two-step process. First, let the polenta set. Then, like cookie dough, stamp out your desired shapes. I like to use a pint glass (my favorite “cookie cutter”), but you can use a real cookie cutter, a paring knife for freehand cutting, or even ramekins. Ramekins can be used both for shaping the polenta as it sets (be sure to line them with plastic wrap first) and as cutters. You can also use ramekins to shape leftover polenta into additional cakes.

Don’t let the rest go to waste! The “set and stamp” method creates some polenta scraps, but these can easily be reformed into another cake. Simply use your hands (gloves are recommended) to shape the leftover polenta. Alternatively, for a more uniform shape, press the scraps into a plastic-wrap-lined ramekin.

polenta cakes

Preparation Time: 2 hours (rest time) | Cook Time: 30 minutes | Serving size: 4 polenta cakes

Gather

chocolate honey cake

• 3 cups vegetable broth
• 1 cup polenta (I used Bob’s Red Mill Yellow Corn Polenta)
• 4 tablespoons butter
• 1 cup Parmesan cheese
• salt and pepper to taste
• Neutral oil

brussel sprouts and leek slaw

• 1½ cups Brussel sprouts, shaved (thinly sliced)
• ½ cup leeks, sliced
• 4 cloves garlic, minced or roughly chopped (adjust to taste)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• salt and pepper to taste
• Juice and zest from 1 lemon

romesco (optional)

• 1 jar roasted red peppers (about 8 ounces), drained
• ¼ cup roasted, salted pistachios (crushed), plus more for garnish
• ¼ cup sun-dried tomatoes (if they’re in oil, drain them as best as possible)
• 5 medium-to-large cloves garlic, peeled and mashed (adjust to taste)
• 2 tablespoons white wine vinegar
• 1 teaspoon smoked paprika
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon cayenne pepper
• ½ cup extra-virgin olive oil

Follow

polenta cakes

1. In a saucepan over medium heat, bring broth to a boil. Season with 1 teaspoon of salt.  Add polenta and whisk.
2. Turn heat down to low as it will begin to pop (remove from heat if it gets too aggressive). Cook until polenta is mostly tender, 5 to 8 minutes.
3. Add butter and combine.
4. Add Parmesan cheese and combine.  
5. Prep a square dish (like a brownie pan) by lining it with plastic wrap. Spread polenta in an even layer in your pan. Cover with plastic wrap. Set in the fridge for 2 hours or up to overnight.
6. Form polenta cake: Lift chilled polenta from the dish. Remove the top layer of plastic wrap. Using a pint glass sprayed with a little oil, stamp out 4 polenta cakes. Don’t let the ends go to waste — using your hands (you may want to put on gloves), you can easily form them into rough patties. (Tip: If you have a biscuit cutter or ramekin, you can use those to form a more cohesive shape.)
7. Fry polenta cake: In a skillet over medium heat, add 1 tablespoon of neutral oil. Add polenta cakes and fry until golden brown, about 5 to 7 minutes. Cover skillet with lid. (As the cake softens, some of the polenta may fall into the pan and it will begin to pop. If it gets too aggressive, turn the heat down.) Flip the cakes, and repeat. (Tip: Before flipping, remove the pan from heat for 20 seconds to avoid any popping.)

brussel sprout and leek warm slaw

1. While the cakes are frying, heat a pan over medium to medium-high heat with 2 teaspoons of oil, and add Brussel sprouts, leeks and garlic. Season with garlic powder, onion powder, salt and pepper (adjust to taste as needed). Brown your Brussel sprouts and leeks, 2 to 4 minutes. (Try not to move them too much so they get a little char, but watch them!)
2. Mix them and let them cook for an additional 2 to 4 minutes. 

romesco sauce (optional)

1. Add all ingredients except olive oil into a food processor or blender. (You can also add them to a deep jar and use an immersion blender.) Combine until pistachios are broken down into small pieces, but the mixture isn’t smooth. With your blender still on, slowly stream in olive oil. Combine until mixture reaches desired consistency. (I enjoy a smooth romesco, so I puree until it resembles tomato paste.)
2. Serve polenta cakes,with romesco sauce, topped with warm salad and crushed pistachios.