Polenta Cakes
Polenta Cakes topped with Basil Pesto and Shaved Parmesan Cheese
Polenta with Pesto
This recipe for polenta cakes with pesto uses premade ingredients and is simple to prepare, making it a quick side dish. You can serve this polenta alongside chicken, pork, beef, fish, or even as an appetizer.
Polenta is made by boiling cornmeal and can be served creamy or solidified. For this recipe, we'll be using premade polenta in log form, which can be found in the non-refrigerated section of specialty grocery stores or online. This pre-cooked polenta can be cut into small discs or cakes.
Pesto is a paste made from basil leaves, olive oil, garlic, and other ingredients. Many good premade versions of pesto are available. Other ingredients in premade pesto include pine nuts, cheese such as Parmesan or Pecorino Romano, pepper, and lemon juice.
Ingredients:
18 oz pre-cooked Polenta log
1/2 cup All-purpose Flour
2 large Eggs
1 tbsp Half-N-Half
1/2 cup Italian seasoned Breadcrumbs
2 tbsp Olive Oil
2 tbsp Unsalted Butter
2-3 ounces Parmesan cheese wedge, shaved
Recipe Instructions for Polenta Cakes with Pesto and Parmesan Cheese
1. Cut the rounded ends of the polenta tube to create flat discs about one inch thick. Toss the discs in a zip-lock bag with the half-cup flour to coat them.
2. In a bowl, beat the two eggs with one tablespoon of Half-N-Half to create a dredged slurry. In another bowl, add half a cup of seasoned breadcrumbs.
3. Dip the flour-coated polenta discs in the egg mixture, then roll them in the breadcrumbs to coat the sides and edges.
4. Heat a 12-inch frying pan over medium heat and add the olive oil and butter. Fry the polenta discs for about three minutes on each side until they are lightly golden brown.
5. Heat the pesto over low heat in a small saucepan. Place the cooked polenta discs on a serving plate and add a tablespoon of warmed pesto to the center of each disc.
6. Use a vegetable peeler to shave curly strands of the Parmesan cheese wedge over the polenta cakes. If necessary, keep the side dish warm in the oven until serving, then add the Parmesan curls just before serving.
Equipment:
One-gallon zip lock bag
Two small shallow bowls
12-inch fry pan
Spatula
Vegetable peeler
