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.

POLENTA WITH MASCARPONE AND ROASTED GARLIC

Steps:

• Preheat oven to 375°F. Toss garlic with oil in small baking dish. Cover with foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes linger. Cool garlic; peel. Puree garlic in processor. Set puree aside.
• Bring 5 1/2 cups chicken stock and 1 tablespoon butter to boil in large saucepan. Reduce heat to medium. Gradually whisk in yellow cornmeal. Continue to cook until mixture is creamy, whisking occasionally and adding more chicken stock 1/4 cup at a time as necessary to keep polenta soft, about 20 minutes. Remove from heat. Mix in cheese, chopped parsley and roasted garlic puree. Season polenta to taste with salt and pepper. Transfer to bowl and serve.

BAKED POLENTA WITH GARLIC

Steps:

• Preheat oven to 375°F. Butter 2-quart soufflé dish. Bring first 6 ingredients to boil in heavy large saucepan. Gradually add cornmeal, whisking until smooth. Reduce heat to low; cook until cornmeal is very soft and mixture is thick and creamy, stirring occasionally, about 12 minutes. Remove from heat; stir in 6 tablespoons Parmesan cheese. Season with pepper.
• Transfer to prepared dish. Sprinkle 2 tablespoons Parmesan over polenta. (Can be made 1 day ahead. Cool. Cover and chill.)
• Bake polenta until heated through and golden on top, about 30 minutes.

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).