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Polenta, a dish derived from ground cornmeal, has been a staple in Italian cuisine for centuries. Its versatility and ability to adapt to various flavors make it a popular choice in kitchens around the world. Whether served creamy, grilled, or baked, polenta can be transformed into countless delicious forms. Among these, crispy Parmesan polenta cakes stand out as an enticing option, perfect as an appetizer or a side dish that can elevate any meal.

Crispy Parmesan Polenta Cakes

Discover the delicious world of crispy Parmesan polenta cakes! This versatile dish brings together the rich flavor of polenta with the savory goodness of Parmesan cheese, creating a delightful appetizer or side dish for any occasion. Easy to prepare and gluten-free, these golden-brown cakes feature a satisfying crunch on the outside and a creamy, cheesy interior. Perfect for entertaining or cozy nights in, these polenta cakes are sure to impress. Get ready to enjoy a burst of flavor in every bite!
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Ingredients
  

1 cup polenta (cornmeal)

4 cups water or vegetable broth

1 cup grated Parmesan cheese

2 tablespoons unsalted butter

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 tablespoons olive oil (for frying)

Fresh herbs for garnish (such as parsley or basil)

Optional: marinara sauce for serving

Instructions
 

Prepare the Polenta: Begin by bringing the water or vegetable broth to a vigorous boil in a medium saucepan. Gradually whisk in the polenta, stirring continuously to avoid any lumps. Reduce the heat to low and simmer gently for 15-20 minutes, stirring frequently, until the polenta has thickened to a creamy consistency.

    Incorporate Flavor: Once the polenta is fully cooked, remove it from the heat. Stir in the grated Parmesan cheese, unsalted butter, garlic powder, onion powder, and season with salt and pepper to taste. Mix thoroughly until the cheese is melted and all ingredients are well incorporated.

      Set the Polenta: Transfer the creamy polenta mixture into a greased baking dish or a parchment-lined tray. Spread it evenly to a thickness of about ½ inch. Allow the mixture to cool to room temperature, then cover it with plastic wrap and refrigerate for at least 2 hours, or until it has firmed up significantly.

        Cut the Cakes: Once the polenta is chilled and set, take it out of the refrigerator. Use a sharp knife to cut it into squares, rectangles, or rounds, based on your preference for the cake shapes.

          Fry the Cakes: In a large skillet, heat the olive oil over medium heat until shimmering. Carefully add in the polenta cakes, ensuring not to overcrowd the skillet; you might need to work in batches. Fry each side for about 4-5 minutes, or until they are golden brown and crispy.

            Drain: After frying, use a slotted spatula to transfer the cakes to a plate lined with paper towels. This will help absorb any excess oil.

              Serve: Arrange the crispy Parmesan polenta cakes on a serving platter. Garnish generously with fresh herbs for a pop of color and flavor. If desired, serve alongside marinara sauce for dipping. Enjoy this delightful crispy treat!

                Prep Time: 15 minutes | Total Time: 3 hours | Servings: 4-6