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Polenta, a traditional Italian staple made from ground cornmeal, has garnered a reputation for its incredible versatility in the culinary world. From creamy porridge to crispy cakes, polenta can be adapted to suit a variety of dishes, making it a beloved ingredient in kitchens across the globe. One standout preparation is Crispy Parmesan Polenta Cakes, which serve as an enticing appetizer, a satisfying side dish, or even a hearty main course. This dish not only showcases the rich, corn-forward flavor of polenta but also introduces a delightful crunch and a savory depth thanks to the addition of Parmesan cheese.

Crispy Parmesan Polenta Cakes

Discover the delightful world of Crispy Parmesan Polenta Cakes, a versatile dish that elevates the humble cornmeal into an impressive appetizer or main course. With a golden, crispy exterior and a creamy interior, these polenta cakes are perfect for any gathering. Simple to prepare, they can be customized with various cheeses and herbs. Enjoy them with marinara sauce, fresh salads, or roasted vegetables. Create a culinary masterpiece that brings comfort and flavor to your dining table.
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Ingredients
  

1 cup cornmeal

4 cups water

1 teaspoon salt

½ cup grated Parmesan cheese (plus extra for topping)

2 tablespoons unsalted butter

2 tablespoons olive oil (for frying)

1 teaspoon garlic powder

1 teaspoon dried Italian herbs (such as oregano and basil)

Freshly cracked black pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Prepare the Polenta: In a medium saucepan, bring 4 cups of water to a rolling boil. Stir in 1 teaspoon of salt. Gradually whisk in the cornmeal, ensuring no lumps form. Once combined, reduce the heat to low and continuously stir the mixture for about 10-15 minutes. Keep cooking until the polenta thickens and becomes creamy.

    Add Cheese and Flavorings: Remove the saucepan from the heat. Stir in the unsalted butter, ½ cup of grated Parmesan cheese, garlic powder, dried Italian herbs, and freshly cracked black pepper. Mix thoroughly until everything is well incorporated and the butter melts.

      Set the Polenta: Pour the polenta mixture into a greased 9x9 inch square baking dish (or a container of similar size). Spread the polenta evenly and smooth the surface with a spatula. Let it cool at room temperature for approximately 30 minutes. Then, refrigerate for at least 2 hours, or until the polenta is firm to the touch.

        Cut into Cakes: Once the polenta has set and is firm, carefully invert the baking dish to remove the polenta block. Cut it into your preferred shapes—squares or rounds work beautifully.

          Fry the Cakes: Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the polenta cakes, ensuring not to overcrowd the pan (you may need to fry in batches). Cook for about 4-5 minutes on each side, or until each cake is golden brown and crispy.

            Serve: Transfer the crispy polenta cakes to a serving platter. For an extra touch, sprinkle additional grated Parmesan cheese over the top and garnish with finely chopped fresh parsley.

              Enjoy: Serve warm as a delicious appetizer, side dish, or main course. They pair wonderfully with marinara sauce, a vibrant salad, or roasted vegetables.

                Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 4-6

                  - Presentation Tips: For an elegant touch, consider stacking the polenta cakes and drizzling a bit of olive oil or balsamic reduction over them before garnishing with parsley.