Required fields are marked *. Sometimes, a grilled sausage was sliced and added to the dish and it became a main course. In a large pot over high heat bring 4 quarts of salted water to a boil. Pasta Carbonara With Asparagus & Pecorino Cheese. Polenta is always a good idea! BLOOD ORANGE AND POLENTA CAKE The Healthy Hunter. Paula, these are simply gorgeous! Drain the vegetables thoroughly. If you didn’t want to make the polenta into cakes, just stop here and enjoy the creamy goodness after cooking. Saran Wrap is a brand of plastic wrap. Lodge 10.25 Inch Cast Iron Skillet. I’m glad you asked! Fantastic fingerfood – I love polenta but have never thought about using it for small pizza-snack. Preheat oven to 350 degrees F. and lightly grease an 8 inch spring-form pan. Plus, it’s made in the Veneto region, which is very close to where I spent many years in Friuli. If so, would you reheat from frozen state or defrost in fridge first and then reheat? Boil the water in a copper pot with a little salt. A typical dish of the cold seasons, it is also good served cold or toasted. I served it this weekend with my Pollo al Marsala {Chicken Marsala} & it was a perfect compliment to that dish. Just what I needed. Thank you for the recipe. Cut into wedges and serve hot. Especially this style of polenta! I first had homemade polenta cakes when I did a fundraiser last year for Susan G Komen. Brush the top of the tort with the butter and sprinkle with the grated cheese. Never made polenta but these look delish. Your polenta cakes sounds great to me because they are fried, and you know I love that!! . I will have to make some polenta soon. Scott generously sent me some of his products, and the first one I tried was the La Grande Ruota Fioretto per Polenta. They were made by the honoree who is a vegan and I expected them to be bland and uninteresting but they were amazingly good (OK, I added the parm…duh!). When you are ready to make the polenta cakes. I also printed off your mussles recipe. Milano n. 00834980153 società con socio unico, player/empty/article&npa=1||player/&npa=1, How to Make Lasagna: the 10 Most Common Mistakes. While I do love creamy polenta, I also like the variation of the pan frying. Mash the vegetables coarsely with the spoon as you turn them, leaving plenty of lumps. Top with one half of the potato-cabbage mixture and one half of the gorgonzola. Simply combine 1/2 cup of orange marmalade with a tablespoon of water in a saucepan to make a glaze to brush over your cake. Spread the top of the casserole with the butter and sprinkle with the Parmigiano Reggiano cheese. Perfecto! . When polenta cakes are nearly finished, season with a smidge of pepper and a sprinkling of grated Parmigiano Reggiano. Holy Moly….love love LOVE polenta….Not sure why I don’t eat it more. I am sitting here thinking of all the ways I could enjoy these on my plate! Lower the flame to a minimum, but keep stirring the polenta with a wooden ladle (in the same direction) so that it doesn't stick. I like Italian food, but haven’t heard about this one before. Cook until a golden crust has formed on both sides, turning as little as possible. Add the potatoes and cook 10 minutes. TIP: Spray your glass with a little cooking spray prior to cutting the circles. All in all, it made for one happy plate. It’s an incredibly versatile ingredient, with a subtle taste that’s perfect for adorning with other, more powerful flavours. It’s easy to make, and bakes up into rustic, Italian-inspired cake infused with lemon zest and juice. Thanks. To achieve those perfect circles, I used a cookie cutter or glass. salt, sugar, polenta, toasted almonds, grated lemon zest, turbinado sugar and 7 more. This might have been the push that I needed! Pre-Seasoned Cast Iron Skillet Pan for Stovetop of Oven Use, AramediA Wooden Cooking Utensil Olive Wood Risotto Spoon, Stir Spoon with Hole - Handmade and Hand Carved By Bethlehem Artisans near the birthplace of Jesus (12.5" x 2.5" x 0.3"), Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cerise (Cherry Red), OXO 11132000 Good Grips Stainless Steel Measuring Cups with Magnetic Snaps, Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inch. I made my own almond meal using raw almonds and coarse polenta instead of fine cornmeal, but otherwise followed the cake recipe exactly, and baked it in a 10" springform pan. I.V. It’s a fantastic recipe, and I tried it last night. A simple country style rustic cake that can be topped with fresh, stewed or roasted fruits. Yum! To be sure, check that the flour package features the words "gluten free.”, Polenta Concia: the Tastiest Polenta There Is, White Polenta: What is it and How to Cook It, Recipes To Make You Feel Like You’re in the Italian Alps, Coming soon to Los Angeles, San Francisco, Miami…, Authentic Italian Cooking since the 1920s, © Edizioni Condé Nast s.p.a. - Piazza Cadorna 5 - 20123 Milano cap.soc. Season heavily with salt. The soft inner plus crunchy outer was an amazing contrast. Cut the cabbage into 1 inch cubes. 1 tablespoon of extra virgin olive oil. It can be eaten so many ways that I can’t even count them all, but I’m happy and willing to try them all. Those look great and you are right, they would pair perfectly with chicken marsala. If you do, please consider leaving a star rating on this recipe, take a photo and TAG me on Instagram with #bellalimento. Top with the remaining polenta slices. Also, you may use any vegetables you like, but in the Istrian tradition, Savoy cabbage and polenta are partners. Essentially just dried corn ground down to a powder, it is boiled until thick and creamy and can then be served as is or chilled until it solidifies, at which point it can be fried or baked. This way, the glass just slides right off. Continue to cook until mixture thickens. Place dish in refrigerator to chill until firm. Holy Moly….love love LOVE polenta….Not sure why I don’t eat it more. I agree with versatile! Everyone loved it a lot. For the coarse-grained corn flour, you’ll need 7 cups of water, whereas for the medium-grained corn flour, you’ll need 6 cups of water; and for the fine-grained corn flour, 5 cups of water. Many thanks. Polenta is an Italian staple, and it is amazingly versatile. Thanks for sharing ? 4 World Trade Center, 101 Liberty Street, Floor 3, 2 medium russet (Idaho) potatoes (about 1 pound), peeled and cut into quarters, 4 cloves garlic, peeled and lightly crushed, 1 ½ cups Gorgonzola cheese, crumbled or Fontina cheese, coarsely grated, or a mixture of the two (about 6 ounces), 2 teaspoons unsalted butter, at room temperature, 1/2 cup freshly grated Parmigiano Reggiano cheese. Replace sugar with xylitol and swap butter and oil for a puréed whole orange in this light and zesty cake, with ground almonds and polenta. I’m making polenta cakes for a brunch/lunch to go with a frittata. Arrange one third of the slices to cover the bottom of a buttered 11-inch oval (or similar size) baking dish. I’ve never had polenta in my life but is sounds amazing and it looks so crunchy on the outside and soft on the inside your recipe sounds great and I love the light on your photos, new follower Thanks for your sharing! If you’ve enjoyed our polenta cakes, you’ll love these other recipes: It makes our day when you recreate any of our recipes. But you have to be very careful: in order to be truly risk-free, polenta must be prepared with certified corn flour, without contamination during the manufacturing process. While yours are savory a sweet cake might make a tasty dessert. I agree with Barb that they are so much prettier than when you cut them from a pan…. As soon as the water boils, pour in the flour, little by little, and stir with a whisk vigorously to avoid lumps. This is yet another one of my easy rustic cakes I make while we are in Umbria as it is a basic cake with a good sturdy texture that is great topped with everything from a dollop of whipped cream and fresh chopped fruit, stewed mixed fall fruit, or the Roasted Strawberry & Rhubarb Compote shown in the photos. Just bookmarked this recipe and I can’t wait to try it! I love polenta cakes!! And that’s exactly what Italy’s top chefs are doing. It was the consistency I am used to, the smell, the color … everything. Very pretty… I have been meaning to make polenta for a while now. Save my name, email, and website in this browser for the next time I comment. There isn’t the photo of inside part but sounds creamy, haven’t tried it before, can’t wait to see how it is. Yum!!! Once cooled completely, lightly dust the cake with powdered sugar, then serve sliced with fruit topping of choice. Check polenta for seasoning. I served my polenta cakes with my Pollo al Marsala (aka Chicken Marsala). Alessandro Gavagna makes his crunchy under the grill with his Crunchy polenta, asparagus and peas, while Matteo Metullio aerates polenta to create his Pan-fried cod fillet with polenta mousse, anchovies, fried capers and candied tomatoes. Polenta goes well with meat dishes, but also fish, as a substitute for bread. While it is still hot, pour it into a lightly greased 9 x 2-inch cake pan. Prepare the Basic Polenta. This lemon polenta cake is a family-favorite dessert from my file, a definite keeper recipe. 03/28/2010 at 10:09 pm. A coarse-ground polenta yields a thicker mixture that is best for frying and baking until crispy, while a medium-ground polenta yields a creamy texture that makes a great side dish for stews or slow … Line dish with saran wrap and set aside. Yum! I do not make it that often, but this has me wanting some! AMAZINGGG… It makes my day already! Cook, turning the vegetables occasionally, until the liquid is evaporated and the vegetables begin to sizzle. Stirring just adds so much more appreciation to the mix bunkycooks says. GREG, I LOVE polenta…but my hubby hates it. I’m not sure why I’m so afraid of it… It’s just one of those things that has always scared me. In a separate bowl, beat together the sugar with the butter until light and fluffy. Arrange one half of the potato-cabbage mixture over the polenta and sprinkle it with one half of the gorgonzola. Anyway I will try to make it, great to know this. Learn how your comment data is processed. Well, I was VERY excited when I was contacted recently by Scott who runs Sausage Debachery – Artisanal Italian Food Products. Instead of zapping them in the microwave, consider creating an entirely new, but equally delicious, meal — polenta cakes! We would love to see them! … Ah, thanks! If oat flour is difficult to find in your area, you can simply blend regular pats in a food processor until they are finely ground. Glad I stumbled on you guys today. I’m all kinds of stir crazy bu, This error message is only visible to WordPress admins, Disclosures, Disclaimers, and all that jazz, Apple Spice Cake with Brown Butter Buttercream Frosting, The Best Brown Butter Buttercream Frosting. The polenta sounds wonderful and I would love to print it. I’ll have to make them the next time he’s not around.
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