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Serves:makes 12 cakes


  • 5 cups of water
    1 cup of Fine Corn Meal (Polenta)
    extra virgin olive oil
    Parmigian Reggiano – grated


  • 1. In a large sauce pan bring water to a boil. Season with salt. GRADUALLY add in the cornmeal and stir with a wooden spoon until well combined.
    2. Reduce heat to low and continue to cook until mixture thickens. Stirring often.
    3. While polenta is cooking spray a casserole dish with a small amount of cooking spray.
    4. Line the dish with foil or plastic wrap and set aside.
    5. Once the polenta has thickened approx 30 minutes, check for seasoning and add salt if necessary.
    6. Pour the mixture into the lined dish. Add another layer of plastic wrap on top and smooth it down directly on top of the polenta.
    7. Place into the refrigerator for approx 2 hours to set up.
    8. When you are ready to make the polenta cakes. Lift the polenta out of the dish. Remove the saran wrap and place polenta onto a cutting board.
    9. Using a round cookie cutter or glass make 6 polenta circles “cakes”.
    10. Place a saute pan over medium heat and add approx 1 tablespoon of extra virgin olive oil.
    11. When oil is hot place the polenta circles into the pan.
    12. Cook until a golden crust has formed on both sides. Turning as little as possible.
    13. When cakes are nearly finished, season with a smidge of pepper and some grated Parmigiano Reggiano to the tops of the cakes.
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