Individual Polenta Cakes2014-12-05
- Skill Level: Easy
- Servings : 12
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
I love baked polenta. These little cakes are perfect for single servings. Each serving has a crust and looks pretty on the plate.
- 4 T Canola Oil
- 2 T Unsalted Butter
- 1/2 Yellow Onion, small chop
- 4 C Chicken or Vegetable Stock
- 1 C Whole Grain Corn Meal
- 1 1/2 tsp Kosher Salt
- 1/2 tsp Freshly Ground Black Pepper
- 1/2 C Freshly Grated Parmesan Cheese
Preheat the oven to 375 degrees F. Grease or spray a muffin tin.
Heat pan over medium heat and melt butter with olive oil. Saute onions until translucent. Add garlic and saute 2 more minutes.
Add the chicken/vegetable stock and bring to a simmer. Gradually add the corn meal and stir continuously with a whisk for 10 minutes to avoid lumps.
Remove from heat and stir in parmesan cheese, salt & pepper.
Pour mixture into a greased muffin tin and bake at 375 Degrees F for 25 minutes. Check doneness with a toothpick.
Garnish with fresh herbs and serve with Ratatouille & Chicken Sausage.
Short Cut: Bake these ahead of time and reheat the number of individual cakes that you need.
Think Out of The Ice Box: Try using a different hard cheese such as Romano or Asiago.