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Mini Fried Polenta Cake

Savory polenta cakes are perfect anytime of the day. Add an egg, call it breakfast, top with avocado and salsa for a light lunch or appetizer.

Course Main Course
Cuisine American
Keyword polenta
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 183 kcal

Ingredients

Polenta

  • 2 cups corn grits polenta - I use Bob's Red Mill
  • 7 cups water and/or vegetable broth I use 3.5 cups of each
  • 1 tsp salt

Toppings

  • 1 Avocado mashed with 1/4 tsp salt and squeeze of lime
  • 1 recipe Peach Cilantro Salsa above

Instructions

  1. Bring water/broth to a boil in a large saucepan.
  2. Slowly add in polenta, stirring as you add to evenly distribute.
  3. Turn the heat to low so the polenta slowly cooks for 40 minutes, stirring every 5-7 minutes to prevent sticking. A bubble or two may pop to the surface as it cooks, so be careful not to get burned.
  4. While you wait for the polenta, prepare the peach cilantro salsa.
  5. When the polenta is done, turn it out onto a 9 x 13 rimmed baking sheet lined with saran or parchment paper. Spread evenly until nice and smooth. Let cool. (you can speed this up by popping it in the freezer for 5-10 minutes).
  6. Flip the cooled polenta over onto a cutting board. Slice or use a round cookie cutter to create individual pieces.
  7. Heat 2 Tbs olive oil in a pan over medium high heat. Sauté the polenta pieces 4-5 minutes on each side - resisting the urge to move them as they cook. If you move them, they will stick, when they're toasty they will release themselves.
  8. Top with mashed avocado and peach salsa.

Notes

Serious Eats has a great write up on properly cooking polenta here.

Nutrition Facts
Mini Fried Polenta Cake
Amount Per Serving (1 g)
Calories 183
* Percent Daily Values are based on a 2000 calorie diet.