A tasty and easy-to-prepare appetizer, these savory polenta cakes are so good. You can enhance them with toppings you like best. I used broccoli and smoked cheese and some gorgonzola and walnuts. If you like polenta recipes, try polenta with taleggio and mushrooms!
I used quick-cooking polenta, but you can use any type of polenta you prefer. Let’s get to work and prepare the savory polenta cakes together.
OTHER RECIPES WITH POLENTA
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing the Savory Polenta Cakes
- 1 cup cornmeal
- 1 cup broccoli
- 3.5 oz smoked cheese
- 5.3 oz gorgonzola
- 1.75 oz gorgonzola
- 0.7 oz parmesan
- to taste pepper
Tools
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- Saucepan
- Cookie Cutter
- Hand Whisk
Steps for Preparing the Savory Polenta Cakes
Prepare the polenta following the instructions on the package. You can use either quick-cooking or classic cooking, as you prefer. Cover a baking sheet with parchment paper, pour the polenta, and level it to 0.4 inches thick. Let it cool completely.
Clean the broccoli. Divide the florets and rinse them. Blanch for a few minutes in plenty of salted water. Drain and let cool.
Using a cookie cutter or a glass (of the diameter you prefer), cut out disks from the polenta. With the scraps, you can make snacks by sprinkling them with parmesan and baking until golden.
Place the polenta disks on the baking sheet with parchment paper, top some with smoked cheese, broccoli florets, and parmesan, and others with gorgonzola and walnuts. A bit of pepper and bake at 356°F static, just long enough to melt the cheese. They are delicious both hot and cold.
Storage
You can store the polenta disks in the fridge for a couple of days, but I recommend topping and baking them at the last moment.
You can store the polenta disks in the fridge for a couple of days, but I recommend topping and baking them at the last moment.
