Sweet Or Savory Polenta Cake Food

SAVORY POLENTA CAKE WITH MUSHROOMS

Steps:

• Preheat the oven to 400°F and use about 1 tablespoon of the melted butter to grease a 9 x 3-inch round cake pan. Then line the bottom with parchment paper. Set aside.
• Add the water, sherry, thyme, sage, 1¼ teaspoon of the salt, and dried mushrooms to a small pot. Cover and bring to a boil. Once it's boiling, turn the heat off, keep the pot covered, and let the mushrooms hydrate to become soft, about 15 minutes.
• Meanwhile, in a large mixing bowl combine the cornmeal, flour, Parmesan, sugar, baking powder, baking soda, and remaining ¼ teaspoon of salt.
• Once the porcini mushrooms are soft, remove the lid and add the Sherry Mushrooms to them. Set aside.
• In another mixing bowl, whisk the buttermilk with the eggs and remaining 5 tablespoons of melted butter. Make a well in the center of the dry ingredients, and pour in this wet mixture and mushrooms. Mix everything together.
• Pour the mixture into the cake pan, and use a flat-bottomed spreader to smooth the top.
• Bake in the preheated 400°F oven until the top is golden brown, about 30 minutes. Lightly cover with foil and bake for another 10 minutes. Let it cool in the pan for 15 minutes, then let cool for another 30 minutes before serving.

SPICY POLENTA CAKES

Steps:

• Combine the milk, salt and 2 cups water in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and slowly whisk in the polenta. Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes. Stir in the queso blanco, butter, cilantro, pepper and jalapeno. Simmer for 10 minutes, stirring frequently. Taste and adjust the seasoning as needed.
• Generously butter a 9-by-9-inch baking pan. Pour the polenta into the pan and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours, until firm.
• Preheat a griddle pan over medium heat. Invert the polenta onto a clean cutting board and slice it into nine 3-inch squares. Brush the squares on both sides with the olive oil, then griddle them until golden brown and warmed through, about 3 minutes per side. While warm, drizzle the polenta cakes with the honey and squeeze lime juice over the top. Serve.

SWEET OR SAVORY POLENTA CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with some of the melted butter.
• Combine polenta, flour, baking powder, sugar, and salt in a bowl. Whisk milk, eggs, and remaining melted butter together in a second bowl. Add flour mixture and briefly stir batter until well combined. Pour batter into the prepared baking dish.
• Bake in the preheated oven until lightly browned, about 30 minutes.

SAVORY POLENTA

Steps:

• Preheat oven to 350 degrees F.
• In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
• Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every
• 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
• Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
• Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.

SAVORY CRISPY POLENTA

Steps:

• Preheat oven to 400 degrees. Grease and flour 8x8 or 7x11 baking dish.
• Carmelize the onions in 1-2 tablespoons of oil. Do not allow to burn. Set aside.
• Stir cornmeal and salt into 1 cup warm water. Add 1 cup boiling water and bring to a boil over medium heat stirring constantly. Lower temperature and continue stirring until the consistency of heavy batter.
• Remove from heat and stir in 2/3 of the onions and 3/4 of the cheese. Mix well.
• Pour into baking dish and smooth to level. Top with reserved onions and cheese. Drizzle remaining olive oil over top. Sprinkle with freshly grated black pepper and red pepper flakes.
• Bake 40-45 minutes or until top is golden and sides have pulled away from dish.
• Allow to sit for 10 minutes to set, then cut into servings.