Rosemary Parmesan Polenta Cakes
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I find that these delicious little polenta cakes make for a great side to just about any roasted or grilled meat. My favorite is with a grilled leg of lamb. I also like to make this a day ahead of time, letting the polenta refrigerate overnight as opposed to the minimum three hours.
Persons
8
Serving Size
1 cake
Prep Time
3 hours, 15 minutes
Cook Time
45 minutes
Total Time
4 hours
Ingredients
- 3 1/2 cups vegetable or chicken stock
- 1/2 cup dry white wine
- 1 cup dry polenta
- 1 1/2 teaspoons fresh rosemary (minced)
- 1 teaspoon fresh sage (minced)
- 1 teaspoon fresh thyme (minced)
- 2 tablespoons scallion (chopped, only the white part)
- 3 tablespoons red bell pepper (minced)
- 2 tablespoons unsalted butter
- 1/2 teaspoon Kosher salt
- 5 whole black peppercorns (freshly ground)
- 1/2 cup Parmesan cheese (freshly grated)
- 2 tablespoons butter (melted)
Instructions
- Over a medium-high heat, in a large saucepan, combine the vegetable stock and wine. Bring to a boil.
- While stirring, slowly pour the polenta into the saucepan, and reduce heat to a simmer, continuing to stir frequently for about 15 minutes.
- Add the rosemary, sage, thyme, scallions red bell pepper and butter to the polenta, and cook for another 10 minutes, continuing to stir frequently.
- Remove from heat and stir in the salt and pepper.
- Oil an 8-inch cake pan, and pour in the polenta, spreading it evenly throughout the dish.
- Cover with plastic wrap and refrigerate for at least 3 hours (I prefer overnight).
- When preparing to serve, cut into the desired shape (I like using my round biscuit cutter), bring to room temperature on a baking sheet, brush with melted butter and lightly top with the parmesan cheese and place under a broiler until the cheese is melted and polenta has ever-so-lightly browned.
Nutrition Facts
Rosemary Parmesan Polenta Cakes
Serves: 8 servings
|
Amount Per Serving: 1 cake
|
||
|---|---|---|
| Calories | 176.32 kcal | |
| % Daily Value* | ||
| Total Fat 8.61 g | 13.2% | |
| Saturated Fat 5.25 g | 26.3% | |
| Trans Fat 0.23 g | ||
| Cholesterol 21.59 mg | 7.2% | |
| Sodium 264.58 mg | 11% | |
| Total Carbohydrate 17.12 g | 5.7% | |
| Dietary Fiber 1.13 g | 4.5% | |
| Sugars 0.78 g | ||
| Protein 4.95 g | ||
| Vitamin A 9.01 % | Vitamin C 5.9 % | |
| Calcium 12.61 % | Iron 2.96 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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