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Polenta, a dish rooted deeply in Italian cuisine, has emerged as a beloved staple in kitchens around the world. Made from ground cornmeal, polenta is not just a comforting side dish but a versatile ingredient that can be transformed into various culinary creations. Its adaptability allows it to be served in numerous ways—from creamy porridge to crispy cakes—making it a favorite among home cooks and professional chefs alike.

Crispy Parmesan Polenta Cakes

Discover the delightful world of Crispy Parmesan Polenta Cakes, a versatile dish that transforms ground cornmeal into a culinary masterpiece. With a crunchy exterior and a soft, cheesy center, these cakes are perfect as appetizers, side dishes, or even light main courses. Easy to make, gluten-free, and full of flavor, this recipe highlights polenta's adaptability in modern dining. Elevate your meals with this comforting yet sophisticated addition that everyone will love!
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Ingredients
  

1 cup cornmeal

4 cups water

1 teaspoon salt

½ cup grated Parmesan cheese (plus extra for topping)

2 tablespoons unsalted butter

2 tablespoons olive oil (for frying)

1 teaspoon garlic powder

1 teaspoon dried Italian herbs (e.g., oregano, basil)

Freshly cracked black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Polenta: In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt. Gradually whisk in the cornmeal to avoid lumps. Reduce the heat to low and stir continuously for about 10-15 minutes until the polenta is thick and creamy.

    Add Cheese and Flavorings: Remove the saucepan from heat, and stir in the butter, ½ cup of grated Parmesan cheese, garlic powder, dried herbs, and black pepper until well combined.

      Set the Polenta: Pour the polenta mixture into a greased 9x9 inch square baking dish or a similar sized container. Spread it evenly and smooth the top with a spatula. Allow to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours, or until firm.

        Cut into Cakes: Once the polenta is set, carefully remove it from the dish. Cut the polenta into desired shapes, such as squares or rounds.

          Fry the Cakes: In a large skillet, heat olive oil over medium heat. Once hot, add the polenta cakes, being sure not to overcrowd the pan. Fry for about 4-5 minutes on each side until golden brown and crispy. If necessary, work in batches.

            Serve: Transfer the crispy polenta cakes to a serving plate. Sprinkle with additional grated Parmesan cheese, and garnish with fresh chopped parsley.

              Enjoy: Serve warm as an appetizer, side, or main dish alongside marinara sauce, a fresh salad, or roasted vegetables.

                Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 4-6