Fried Polenta Cakes
Cornmeal and spices baked into a tasty cake that is then pan fried to crispy perfection. These Fried Polenta Cakes are a unique, delicious side dish!
Servings: 9 3" squares
Calories: 102kcal
Ingredients
- 1 cup stone ground cornmeal yellow or white
- 1 tablespoon baking powder
- 1/4 teaspoon dry ground thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 3 cups chicken broth
- 2-4 tablespoons corn oil
Instructions
- Preheat oven to 400 degrees. Spray a 9x9 baking pan with cooking spray.
- In a medium sized bowl, whisk together cornmeal, baking powder, thyme, oregano, sugar, pepper, and salt. Then, stir in chicken broth until well combined.
- Pour mixture into prepared baking pan (mixture is very liquid, but it does firm up in the oven). Bake until top is golden brown, 33-34 minutes.
- Let cool for 30 minutes in pan, then turn pan over on cutting board. Transfer cake/cutting board to refrigerator for at least 1 hour.
- After cake has cooled, cut into 9, 3-inch squares.
- Heat ~1 tablespoon of corn oil into pan over medium-high heat. Add as many cakes as you can fit into pan without the cakes touching. Let cook until side down is lightly browned, about 2 minutes. Flip and repeat for other side.
- Remove cakes from pan and repeat with remaining cakes, adding oil as needed in pan.
Nutrition
Calories: 102kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 321mg | Potassium: 254mg | Fiber: 2g | Sugar: 1g | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg