Roasted Garlic Polenta Cakes Recipes

ROASTED GARLIC POLENTA

Steps:

• In a heavy bottom pot, bring 5 cups of water and sea salt to a boil. Mix together the remaining 3 1/2 cups of water and corn grits in a bowl. When the pot of water comes to a boil, add the cornmeal mixture and stir quickly and continuously until the entire mixture is well blended. Add the roasted garlic paste. Reduce the heat so that the polenta is at a low simmer, stirring frequently. Continue to do so until the polenta pulls away from the pot (about 35 minutes). Pour the polenta into a baking sheet to cool. Cut into desired shape (squares for the Napoleon) and pan fry in olive oil until golden in color.
• To build the Polenta Napoleon:
• Place a bed of smoky greens on the plate and top with a polenta square. Top the square with a ladle of rosemary-scented white beans. Top the beans with another polenta square. Decorate the plate with roasted carrot sauce.

ROASTED GARLIC POLENTA CAKES

Steps:

• Line a casserole dish with plastic wrap and set aside.
• 2. Preheat a large heavy bottom pot on medium-low heat. Add the butter, onion and garlic and sauté until nicely browned, stirring occasionally.
• Once brown, add the milk and water and turn the heat up to bring to a boil. Keep a close eye on the pot as milk loves to boil over and make a huge mess.
• Just as the milk reaches a boil, reduce heat to medium-low again and using a whisk, slowly stir in the corn meal. Make sure the corn meal is evenly distributed and there is no clumping.
• Season with salt, cumin and paprika and then cook for about 15 minutes. Make sure to give a good stir with a wooden spoon every 5 minutes or so and check that its not burning on the bottom.
• Once the polenta is soft and cooked, its time to stir in the parmesan cheese. Go with fresh grated Parmesano Reggiano if you can.
• Now pour the warm polenta into the plastic lined casserole dish and spread out and compact in an even layer with a wet spatula (so it does not stick) and place in the fridge to cool.
• After 2 hours or so, you can remove the polenta from the dish by lifting the plastic wrap. Place on a cutting board and cut into desired shape. Square, rectangle, circle with a cookie cutter, half moon etc.
• Fry cakes until warm and browned with a little butter in a preheated fry pan on medium heat. Serve as an appy or as part of dinner.

ROAST PEPPER POLENTA CAKES

Steps:

• Slice the peppers and remove the seeds. Grill until cooked and peel off the skin. Chop the pepper into a small dice.
• Bring the milk to a simmer in a small pan.
• Add the polenta and garlic and stir until thickened, once thick add the cheese and stir.
• Remove pan from the heat and cool a little before adding the diced pepper and basil and mixing.
• Divide the mix into eight and form into patties.
• Fry in the olive oil for 3 mins each side.

GARLIC TOMATO POLENTA CAKES

Steps:

• Sprinkle the tomato slices with salt and place between a layer of paper towels to extract excess moisture.
• In a saucepan, sauté the garlic in the butter, until soft.
• Add water, bring to a boil and slowly pour in dry polenta, a dash of salt, and cook, stirring often with a wooden spoon.
• After about 15 minutes, when it's nice and thick, pour the polenta onto a pan lined with parchment paper.
• Preheat the oven to 300 degrees F.
• Spread evenly, arrange tomatoes on top, brush lightly with olive oil and season with cracked black pepper.
• Place in the oven for 10 minutes to intensify the tomato flavor.
• Remove to cool until lukewarm.
• Cut out round discs (using the top of a glass) or squares (with a knife), just larger than the food you are topping the polenta with.
• Can be served warm or cold (I prefer warm).