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Polenta, a staple in many kitchens around the world, is a versatile ingredient that can be transformed into a myriad of dishes. Originating from Italy, polenta is a dish made from ground cornmeal and has been enjoyed for centuries. Its adaptability allows it to shine as a base for rich sauces, a side dish to accompany meats, or even a comforting dish on its own. Among its many forms, crispy Parmesan polenta cakes stand out as a delectable appetizer or side dish that is sure to impress.

Crispy Parmesan Polenta Cakes

Crispy Parmesan polenta cakes are a delicious and versatile dish that can elevate any meal. Made from coarsely ground cornmeal, these cakes offer a crispy exterior and a soft, creamy interior. Perfect as an appetizer or side dish, they’re simple to make with just a few ingredients including Parmesan cheese and seasonings. Enjoy them hot, paired with marinara sauce or fresh salads. Discover how to create this gourmet dish that’s easy enough for weeknight dinners or elegant gatherings.
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Ingredients
  

1 cup cornmeal (polenta)

4 cups water

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup grated Parmesan cheese

1 tablespoon olive oil (plus more for frying)

1 tablespoon butter

1 teaspoon garlic powder

1/2 teaspoon dried thyme (or fresh thyme, finely chopped)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Polenta: In a medium saucepan, bring 4 cups of water to a boil. Add the salt and gradually whisk in the cornmeal, stirring continuously to prevent lumps. Reduce the heat to low and continue to cook, stirring frequently, for about 15-20 minutes or until the polenta is thick and creamy.

    Add Flavor: Stir in the grated Parmesan cheese, olive oil, black pepper, garlic powder, and thyme into the cooked polenta. Mix well until all ingredients are combined.

      Set the Polenta: Pour the polenta into a greased 9x9-inch baking dish or a similar size pan. Spread it evenly and smooth the top with a spatula. Let it cool at room temperature for about 30 minutes, or refrigerate until firm, about 1-2 hours.

        Cut the Cakes: Once the polenta is firm, turn it out onto a cutting board. Using a sharp knife, cut it into squares or rounds, depending on your preference.

          Fry the Cakes: In a large skillet, heat 2-3 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add the polenta squares or rounds to the pan, being careful not to overcrowd. Fry for about 3-5 minutes on each side, or until they are golden brown and crispy.

            Serve: Remove the crispy polenta cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Garnish with fresh parsley before serving.

              Enjoy! Serve hot as an appetizer, side dish, or snack. These crispy polenta cakes pair wonderfully with marinara sauce, pesto, or a fresh salad.

                Prep Time: 10 minutes | Total Time: 1 hour 30 minutes | Servings: 4-6