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.
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)
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.
Rosemary Parmesan Polenta Cakes
Serves: 8 servings
Amount Per Serving:
% Daily Value*
Total Fat8.61 g
Saturated Fat 5.25 g
Trans Fat 0.23 g
Total Carbohydrate17.12 g
Dietary Fiber 1.13 g
Sugars 0.78 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.