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At its core, polenta is a dish made from boiled cornmeal. When cooked, it transforms into a creamy, comforting base that can be served in various ways. The origins of polenta can be traced back to Northern Italy, where it was originally made from farro or other grains before corn became a staple in the region. Today, polenta holds a significant place in Italian cooking and has been embraced by home cooks and chefs around the world for its adaptability and ease of preparation.

Crispy Parmesan Polenta Cakes

Discover the delightful world of Crispy Parmesan Polenta Cakes, a dish that beautifully marries tradition and modern culinary flair. This Italian-inspired recipe takes simple cornmeal and transforms it into golden, crispy cakes that can elevate any meal. Perfect as an appetizer or side dish, these polenta cakes are crafted with flavorful ingredients like vegetable broth, seasonings, and of course, rich Parmesan cheese. Enjoy experimenting with toppings and sauces for a personalized twist on this comforting classic!
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Ingredients
  

1 cup cornmeal

4 cups vegetable broth (or water)

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup grated Parmesan cheese

2 tablespoons butter

2 tablespoons olive oil (for frying)

Fresh herbs (such as parsley or basil) for garnish

Optional: Hot sauce or marinara sauce for serving

Instructions
 

Cook the Polenta: In a medium saucepan, bring the vegetable broth (or water) to a boil. Once boiling, reduce heat to medium and slowly whisk in the cornmeal, stirring continuously to prevent lumps. Add salt, black pepper, garlic powder, and onion powder. Continue to cook for about 5-7 minutes, stirring frequently, until the mixture thickens and pulls away from the sides of the pan.

    Incorporate Parmesan: Remove the saucepan from heat and stir in the grated Parmesan cheese until fully melted and well combined. The mixture should be smooth and creamy.

      Chill the Mixture: Transfer the polenta mixture into a greased 9x9 inch baking dish, spreading it evenly. Smooth out the top with a spatula. Cover with plastic wrap and refrigerate for at least 2 hours, or until firm.

        Slice and Prepare for Frying: Once the polenta has chilled and set, remove it from the refrigerator. Cut the polenta into squares or rounds, depending on your preferred shape for the cakes.

          Heat the Oil and Butter: In a large skillet, heat the olive oil and butter over medium-high heat. Ensure the butter is melted and bubbling.

            Fry the Polenta Cakes: Carefully place the polenta cakes into the hot skillet, cooking them in batches to avoid overcrowding. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Use a spatula to gently flip them over.

              Drain Excess Oil: Once cooked, transfer the crispy polenta cakes to a plate lined with paper towels to absorb any excess oil.

                Serve: Garnish the cakes with freshly chopped herbs and serve hot. Pair with hot sauce or marinara sauce for dipping, if desired.

                  Prep Time, Total Time, Servings: 20 minutes | 2 hours chilling + 15 minutes | 4-6 servings