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Crispy Parmesan Polenta Cakes are a delightful fusion of textures and flavors that elevate any meal. This dish combines the comforting creaminess of polenta with the savory richness of Parmesan cheese, resulting in a satisfying treat that can serve as an appetizer, side dish, or even a main course. The golden, crispy exterior contrasts beautifully with the soft center, creating a culinary experience that is both comforting and sophisticated.

Crispy Parmesan Polenta Cakes

Discover the deliciousness of Crispy Parmesan Polenta Cakes, a versatile dish perfect as an appetizer, side, or main course. This recipe combines the creamy comfort of polenta with the rich flavor of Parmesan, resulting in a delightful contrast of textures. Easy to prepare and customizable with various toppings and spices, these polenta cakes can complement any meal. Elevate your dining experience with this comforting yet sophisticated treat that everyone will love!
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Ingredients
  

1 cup polenta (cornmeal)

4 cups water or vegetable broth

1 cup grated Parmesan cheese

2 tablespoons unsalted butter

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 tablespoons olive oil (for frying)

Fresh herbs for garnish (like parsley or basil)

Optional: marinara sauce for serving

Instructions
 

Prepare the Polenta: In a medium saucepan, bring the water or vegetable broth to a boil. Slowly whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for about 15-20 minutes, stirring frequently, until the polenta is thick and creamy.

    Incorporate Flavor: Once the polenta is thick, remove it from the heat and stir in the grated Parmesan cheese, butter, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined and the cheese has melted.

      Set the Polenta: Pour the creamy polenta mixture into a greased baking dish or a lined tray, spreading it evenly to about ½ inch thick. Allow it to cool to room temperature, then cover and refrigerate for at least 2 hours or until firm.

        Cut the Cakes: After the polenta has set, remove it from the fridge and cut it into squares or rounds, depending on your preferred shape for the cakes.

          Fry the Cakes: In a large skillet, heat the olive oil over medium heat. Carefully place the polenta cakes in the hot oil. Fry until golden brown and crispy, about 4-5 minutes per side. Avoid overcrowding the skillet; you may need to do this in batches.

            Drain: Once fried, transfer the cakes to a paper towel-lined plate to drain any excess oil.

              Serve: Arrange the crispy Parmesan polenta cakes on a serving platter. Garnish with fresh herbs and serve warm, alongside marinara sauce for dipping if desired. Enjoy your crispy treat!

                Prep Time: 15 minutes | Total Time: 3 hours | Servings: 4-6