Parmesan Polenta Cakes Food

PARMESAN-CRUSTED POLENTA

Steps:

• Add 8 cups water, the oil and salt to a large saucepan over medium-high heat and bring to a boil.
• Slowly stream in the polenta while whisking constantly. Reduce the heat to low and cook until the polenta is thickened and smooth, about 3 minutes.
• Meanwhile, place a large, heavy-bottomed pan over medium heat. Drizzle with olive oil and evenly coat the bottom of the pan. Sprinkle 1 cup of the Parmesan evenly over the bottom of the pan and allow to toast until golden brown and nutty, about 2 minutes. Remove from the heat.
• Pour the polenta over the Parmesan crust and smooth the surface. Sprinkle with the remaining 1/2 cup Parmesan. Set at room temperature until firm, 20 to 30 minutes. (At this point, the polenta can be refrigerated up to overnight.)
• When ready to serve, place the pan back over medium heat to warm the cheese. Place a large plate or serving platter over the surface and invert the polenta onto the plate. Serve topped with your favorite sauce.

CREAMY PARMESAN POLENTA

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

SMOKY SHRIMP AND PARMESAN-POLENTA CAKES

Steps:

• Preheat broiler.
• Heat oil in a large skillet over medium-high heat.
• Add shrimp to pan; sauté 3 minutes or until done, stirring frequently.
• Remove from heat; stir in wine, chives, juice, and paprika, tossing to coat.
• Keep warm.
• Place polenta slices on a baking sheet coated with cooking spray.
• Top each slice with 1 teaspoon sauce and 1 teaspoon cheese; broil 3 minutes or until cheese melts.
• Place 2 polenta slices on each of 4 plates; top each serving evenly with shrimp mixture.
• Sprinkle with parsley.
• Enjoy!

PARMESAN POLENTA CAKES

Steps:

• Bring salted water to a boil. Stir in the polenta. Reduce heat and cook until thick about 20 to 30 minutes.
• Spray a 9x9 pan with cooking spray. Line the pan with plastic wrap. Spread the polenta over the plastic wrap. Place another piece of plastic wrap over the polenta and refrigerate until firm about 3 hours.
• Cut the polenta with a round cookie cutter or glass. Place a skillet over high heat and get it hot. Drizzle a small amount of oil in pan. Fry each polenta rounds until browned. Sprinkle with Parmesan Cheese