Polenta cakes with fresh salsa is a delightful dish that combines the creamy texture of polenta with the vibrant flavors of fresh salsa. This versatile dish can be enjoyed as an appetizer, main course, or even a side dish. With a few simple ingredients and a little bit of time, you can create this delicious and satisfying meal that is perfect for any occasion.
Here are our top 10 tried and tested recipes!
POLENTA CAKES WITH FRESH SALSA
These polenta cakes are the perfect way to switch up your summer menu. -Jacque O'Connor, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Stir in serrano pepper, garlic and pepper. Cook and stir with a wooden spoon for 12-17 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in cheese., Spread into a greased 8-in. square baking dish. Cool slightly; cover and refrigerate for at least 4 hours., For salsa, in a small bowl, combine the tomatoes, asparagus, green onions, cilantro, serrano pepper, salt and pepper; set aside., Cut polenta into eight pieces. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat for 5-7 minutes on each side or until lightly browned. Serve with salsa; garnish with cheese if desired.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 339mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
POLENTA CAKES WITH QUICK SAUSAGE SAUCE
Provided by Anne Burrell
Time 1h50m
Yield 4 servings
Number Of Ingredients 30
Steps:
- For the polenta cakes: In a saucepan, combine the milk, water, bay, and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you must taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
- Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta, whisking constantly. Once the polenta is combined, switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the sage and mascarpone.
- Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic wrap smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
- For the sauce: Preheat the oven to 375 degrees F.
- Place the sausage in the oven and roast for 15 minutes.
- In a food processor, puree the onions, fennel, celery, and garlic until it becomes a coarse paste. Season with salt and give a sprinkle of crushed red pepper.
- When the sausage is roasted, remove it from the oven and coarsely chop.
- Coat a wide, deep pot with olive oil and add the pureed veggies. Cook the veggies until they start to brown, about 10 minutes. Add the tomato paste and cook for 1 to 2 minutes. Add the white wine and reduce by half. Toss in the chopped sausage and the tomato puree. Taste and season with salt, if needed. Bring to a boil and reduce to a simmer and simmer for 20 minutes.
- Remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with the Parmigiano.
- Transfer a few polenta cakes to a plate and top with the sausage sauce. Sprinkle with more grated Parmigiano.
- Place the pork shoulder in a bowl and keep cold until ready to use. Fill a large bowl with ice and place the bowl with the pork shoulder on top.
- Season the pork with garlic, salt, fennel seed, crushed red pepper, and coriander. Mix to combine well.
- Grind the pork shoulder twice through a grinding disk with large holes. Grind the meat into the bowl sitting on ice.
- Cook a small amount of the meat mixture to test for seasoning. Add more spices and salt, if needed. Thoroughly mix in a splash of cold water. Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing.
- Replace the grinder attachment with the horn. (Be sure to thoroughly clean the attachment area before proceeding.) Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end.
- Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife.
- Refrigerate the sausage until ready to cook.
HARD POLENTA CAKES
Provided by Anne Burrell
Categories appetizer
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
- Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
- Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
- When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
- What a corncake!!!!
POLENTA CAKES
Easy Italian-style poltena cakes.
Provided by Rachelle Lucas
Categories Appetizers
Time 2h35m
Number Of Ingredients 7
Steps:
- Bring water or broth to a boil and add cornmeal and salt. Reduce heat to low and stir for 5 mintues. Add 1/4 cup of cheese and stir until melted and well combined. Remove from heat, cover, and allow to cool for 30 minutes.
- Cut a piece of parchment paper to line a 9x13" baking pan, allowing for enough parchment paper to come up over the edge to make it easy to lift polenta cake once cooled. Refrigerate for at least two hours, or overnight.
- Gently remove polenta from baking pan and place on a cutting board. Cut into desired shapes using a sharp knife or bisucuit cutter.
- Heat 1 teaspoon of olive oil in a non-stick saute pan. Working in batchs of 3-4 at a time, saute each cake for 3-4 minutes on each side until golden brown.
- Remove from pan using a slotted spatula and plate on a serving dish or single plate. Top with remaining cheese, rosemary, salt and papper.
Nutrition Facts : Calories 222 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 762 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
ROAST PEPPER POLENTA CAKES
Make and share this Roast Pepper Polenta Cakes recipe from Food.com.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 260.9, Fat 12.8, SaturatedFat 4.2, Cholesterol 16.2, Sodium 139, Carbohydrate 28.9, Fiber 3.2, Sugar 2.8, Protein 9.1
SWEET OR SAVORY POLENTA CAKE
This polenta cake can be made sweet or savory - either serve with fresh fruit and honey or omit the sugar and serve with a hearty soup in place of bread.
Provided by westcoastgirl
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 202.8 calories, Carbohydrate 26.4 g, Cholesterol 57.2 mg, Fat 8.1 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 614.5 mg, Sugar 4.5 g
JALAPENO-JACK POLENTA CAKES WITH CILANTRO CORN SALSA
My submission for the 2007 Cooking Light contest. A hit with those who tried it but, sadly, did not make the cut. For the salsa, I like to roast 2 ears of corn on the cob for 15 mins in the oven, then cut the kernels off. Gives it an extra level of flavor!
Provided by RunninLion
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring the water to a boil. Slowly add the cornmeal while stirring constantly (important to avoid lumps).
- Reduce heat to simmer and continue to stir the mixture for 20 minutes or until the polenta is thick enough to hold a wooden spoon upright.
- Add jalepeno, cheese, salt and pepper to polenta and stir well to combine.
- Pour polenta in an oiled dish or pan and refrigerate until firm (about 1 hour but this will vary).
- While polenta cools, prepare salsa by combining all ingredients in a mixing bowl. Add salt and pepper if desired.
- Remove cooled polenta from fridge and turn out onto cutting board.
- Cut into 8 servings and place on an oiled baking sheet. Spray with cooking spray or lighlty brush with oil.
- Place polenta in a 400 degree oven for 20-30 minutes until golden brown.
- Place 2 servings on each plate and top with salsa.
Nutrition Facts : Calories 231.8, Fat 8, SaturatedFat 4.3, Cholesterol 18.9, Sodium 136.7, Carbohydrate 33, Fiber 4.1, Sugar 3.4, Protein 9.4
POLENTA CAKE WITH ORANGE SAUCE
Polenta cakes have a special flavor, I think. This polenta cake is lightly flavored with rum, lemon and orange, then served with a simple orange sauce. This cake can also be frozen with great success.
Provided by friederike
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and dust with flour.
- Combine butter and sugar in a bowl and beat with an electric mixer until light and creamy. Beat eggs in a separate bowl until light and foamy and mix into the butter-sugar mixture.
- Sift flour, polenta, and baking powder together. Fold into the batter. Stir in rum, lemon juice, orange juice, lemon zest, and orange zest. Pour batter into the prepared springform pan and level with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cover top with aluminum foil if it starts browning too quickly.
- Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully onto a serving plate or cooling rack. Let cool completely.
- Stir orange juice and orange marmalade together in a saucepan. Heat over low heat until it has reduced to a thick sauce, 5 to 10 minutes. Slice cake and drizzle with orange sauce.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 68.9 g, Cholesterol 162.7 mg, Fat 21.5 g, Fiber 1.7 g, Protein 9 g, SaturatedFat 12.2 g, Sodium 436.7 mg, Sugar 35.9 g
POLENTA WITH FRESH TOMATO SALSA
Crispy cheese-topped polenta triangles made with hot wheat cereal are topped with a zesty salsa. Serve as a side dish alongside grilled meats or fish.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 8 servings.
Number Of Ingredients 12
Steps:
- Bring water to boil in large saucepan. Stir in garlic. Gradually add cereal; cook 1 to 3 minutes or until thickened, stirring constantly. Remove from heat. Spread into greased 8-inch square pan; cover.
- Refrigerate 30 minutes or until firm. Cut into 4 (4-inch) squares; cut each square diagonally into quarters to form 4 triangles. (You should have a total of 16 triangles.)
- Heat 2 tsp. of the oil in large nonstick skillet. Add 8 of the polenta triangles; cook 2 to 3 minutes on each side or until crisp and golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining 2 tsp. oil and polenta triangles. Sprinkle with cheese; let stand until melted.
- Meanwhile, mix remaining ingredients. Serve over polenta.
Nutrition Facts : Calories 100, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
GRIDDLED POLENTA WITH CORN & GREEN SALSA
Polenta can be a little bland, but pack it with flavours like cheese and chilli and it's delicious
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 3h
Number Of Ingredients 10
Steps:
- Bring 1.5 litres of water to the boil in a large saucepan. While stirring the water constantly with a wooden spoon, tip in the polenta in a steady stream. Lower the heat so the polenta isn't spluttering too much, then cook, stirring occasionally, for 10 mins. Meanwhile, line a 40 x 30cm tray with baking parchment. Stir the corn, chilli and grated cheese into the polenta with 2 tsp salt, then spoon out onto the tray. Spread to a rough rectangle, making sure the polenta is packed tightly and there are no gaps. Cover with another sheet of baking parchment and a flat baking tray, then top with some cans or jars to press and flatten the polenta while you chill it in the fridge for at least 2 hrs, or up to a day.
- Before barbecuing, mix together the avocado, cucumber, spring onions, coriander, lime and 2 tbsp oil with seasoning.
- Heat the barbecue (or a griddle pan), trim the edges off the set polenta to neaten, then slice into 12 wedges. Brush both sides of each wedge with a little of the remaining oil and barbecue or griddle for 5 mins on each side until charred and hot through. Serve a couple of wedges per person, topped with a generous spoon of the chunky green salsa.
Nutrition Facts : Calories 473 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.54 milligram of sodium
Tips:
- For a crispy polenta cake, make sure to cook it in a hot skillet with plenty of oil.
- To prevent the polenta cakes from sticking to the skillet, make sure the polenta is cooked through and firm before flipping.
- If you don't have a food processor, you can grate the cheese and chop the vegetables by hand.
- For a spicier salsa, use a hotter pepper, such as a jalapeño or habanero pepper.
- If you don't have fresh cilantro, you can use dried cilantro or another fresh herb, such as basil or parsley.
Conclusion:
Polenta cakes with fresh salsa is a delicious and easy-to-make dish that is perfect for any occasion. The polenta cakes are crispy on the outside and creamy on the inside, and the salsa is fresh and flavorful. This dish is sure to be a hit with your family and friends!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love