Pan-Fried Polenta Cake
Polenta is a good alternative for rice or pasta and commonly served with sauce dishes.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Side dishes, Vegetarian
Cuisine Italian
Servings 6 people
Calories 147 kcal
Bring the milk, chicken stock and thyme to the boil. Add a pinch of salt and pepper.
Reduce the heat and whisk the polenta gradually into the milk then whisk constantly until thickened and cooked.
Remove from the heat and stir in the grated parmesan and butter until well combined. Season to taste.
Pour the hot polenta onto an oiled tray, cover with a cling film and let it cool.
Once cooled, unmould the ‘polenta cake’ and cut into equal square or rectangular pieces.
Heat the olive oil and butter over a medium low heat and gently fry the polenta.
Sear for 2-3 minutes on each side until golden brown. Serve immediately.
- The polenta can be prepared a day in advance and kept for up to 3 days in the refrigerator.
Calories: 147kcalCarbohydrates: 20gProtein: 5gFat: 5gCholesterol: 14mgSodium: 111mgFiber: 1gSugar: 3gVitamin A: 207IUVitamin C: 1mgCalcium: 86mgIron: 1mg
Keyword cornmeal, polenta