Go Back
Crispy Parmesan Polenta Cakes are a delightful culinary creation that showcases the versatility of polenta, transforming it into a dish that can be enjoyed in various ways. Whether served as an appetizer, a side dish to accompany your favorite proteins, or even as a satisfying main course, these cakes bring a unique texture and flavor to the table. The combination of creamy polenta and the sharp, nutty notes of Parmesan cheese results in a dish that is not only comforting but also visually appealing when fried to a golden crisp. Perfect for casual weeknight dinners or elegant dinner parties, these polenta cakes are sure to impress your guests and family alike.

Crispy Parmesan Polenta Cakes

Discover the deliciousness of Crispy Parmesan Polenta Cakes, a versatile dish that can be served as an appetizer, side, or main course. This recipe showcases creamy polenta combined with the rich flavors of Parmesan cheese, all fried to a perfect golden crisp. Easy to make and appealing to the eye, these cakes are ideal for any occasion, from casual dinners to elegant gatherings. Enjoy the blend of history, nutrition, and comfort in every bite with this delightful dish.
Print Recipe Pin Recipe

Ingredients
  

1 cup cornmeal

4 cups vegetable broth (or water)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup finely grated Parmesan cheese

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil (for frying)

Fresh herbs (such as parsley or basil) for garnish

Optional: Hot sauce or marinara sauce for serving

Instructions
 

Cook the Polenta: In a medium saucepan, bring the vegetable broth (or water) to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium-low and gradually whisk in the cornmeal, ensuring to stir constantly to avoid lumps. Add the salt, black pepper, garlic powder, and onion powder to the mixture. Continue to cook, stirring frequently, for about 5-7 minutes until the polenta thickens and begins pulling away from the sides of the pan.

    Incorporate Parmesan: Remove the saucepan from heat and quickly stir in the grated Parmesan cheese. Mix until the cheese is fully melted and the polenta is smooth and creamy, creating a rich texture.

      Chill the Mixture: Pour the polenta mixture into a greased 9x9 inch baking dish. Use a spatula to spread it evenly and smooth out the top. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until the polenta is firm to the touch.

        Slice and Prepare for Frying: After chilling, take the polenta from the refrigerator. Carefully cut the polenta into squares or rounds, depending on your preference for cake shapes.

          Heat the Oil and Butter: In a large skillet, heat the extra virgin olive oil and unsalted butter over medium-high heat. Allow the butter to melt completely and become bubbly, signaling that the skillet is ready for frying.

            Fry the Polenta Cakes: Gently place the polenta cakes into the hot skillet, being careful not to overcrowd the pan. Fry the cakes for about 4-5 minutes on each side, or until they achieve a beautiful golden-brown color and a crispy texture. Use a spatula to flip them lovingly for even cooking.

              Drain Excess Oil: Once cooked, transfer the crispy polenta cakes to a plate lined with paper towels to absorb any excess oil, ensuring a delightful crunch.

                Serve: Garnish the polenta cakes generously with freshly chopped herbs for a pop of color and flavor. Serve hot alongside your choice of dipping sauce, such as hot sauce or marinara sauce for a zesty accent.

                  Prep Time, Total Time, Servings: 20 minutes | 2 hours chilling + 15 minutes | Serves 4-6 generously.

                    Enjoy your delicious crispy Parmesan polenta cakes as a delightful appetizer or side dish!