Italian Polenta Cakes

Preparation Method

1. In a large saucepan over medium heat, heat butterand olive oil. Add garlic and rosemary, and cook until fragrant, 1 minute. Add milk and chicken broth; bring to a boil. While whisking, slowly pour cornmeal into the pan. Cook, stirring occasionally, until thickened and bubbly, about 5 minutes. Remove from the heat. Stir in Parmigiano-Reggiano, and season with salt and pepper. Pour polenta into a 9x13-inch pan, and smooth the top.
2. Cover polenta with plastic wrap, and refrigerate until firm, at least 4 hours.
3. Heat the griddle to 400°F (200°C), and brush witholive oil. Trim the edges of the polenta, and cut into 1¼-inch squares. Dust each square lightly in flour. Add squares to the griddle. Cook in batches, turning to sear both sides, until browned, about 4 minutes.
4. Transfer polenta squares to a serving platter. Top each square with a small basil leaf, mozzarella ball half, and cherry tomato half. Secure with a toothpick. Garnish with crushed red chile flakes, if desired.

Variations

SHRIMP & GRITS CAKES

Make as directed, omitting rosemary, basil, mozzarella balls, cherry tomatoes, and red chile flakes. Substitute white instant grits for cornmeal andgrated white cheddar for Parmigiano-Reggiano. After pouring grits into pan, allow to cool before cutting into squares. Top each square with a cooked, peeled small shrimp, a dollop of warm store-bought marinara sauce, and chopped parsley.

MEXICAN ELOTE CAKES

Make as directed, omitting rosemary, basil, mozzarella balls, cherry tomatoes, and red chile flakes. Add ½ teaspoon (1 gram) smoked paprika to polenta mixture. Top each square with a dollop of store-bought chipotle mayonnaise, a sprinkling of crumbled queso fresco, and a cilantro leaf. 

Pro Tip

Cook, chill, and pre-cut the polenta up to 3 days ahead, so when it’s time to cook, the cakes will come together in less than 15 minutes.

Products Used in this Recipe

Precision Griddle