Spicy Polenta Cakes Recipes

SPICY POLENTA

Steps:

• In 3-quart saucepan, heat broth, milk, cumin, salt and red pepper to boiling. Slowly pour grits into boiling broth mixture, stirring vigorously with wire whisk to prevent lumps from forming.
• Reduce heat to low; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in cheese.

FRIED POLENTA CAKES

Steps:

• 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.

SPICY POLENTA CRACKERS

Steps:

• In a food processor, fitted with the blade attachment, add the dry ingredients and pulse 3 times for 2 seconds each. Add in the half-and-half and the butter and pulse for 10 second intervals, 4 to 5 times, or until a dough starts to form. If the dough seems crumbly, and not binding, drizzle in a few drops of the water, a little at a time, until it binds.
• Turn out onto a lightly floured board and knead a few times. Divide in half, cover with plastic wrap and let rest at room temperature for 10 minutes.
• Preheat the oven to 375 degrees F.
• Put a silicone baking mat on your work surface and roll the dough into a rectangle, about 6 by 9 inches and 1/4-inch thick. Evenly trim the edges, adding back any trimmings to the second portion of dough. Cut 2-inch strips with a knife, but leaving the dough in place. Then cut diagonals to form triangular pieces, 2 inches on their long side. Repeat, gently transferring them to a baking sheet fitted with a silicone baking mat, spacing them 1-inch apart. Repeat with second half of dough.
• Bake for 9 to 12 minutes, checking carefully after 9 minutes. Crackers will start to turn golden.
• Remove from oven and let cool. Store tightly covered for up to 3 days.

SPICY POLENTA CAKES

Steps:

• Combine the milk, salt and 2 cups water in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and slowly whisk in the polenta. Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes. Stir in the queso blanco, butter, cilantro, pepper and jalapeno. Simmer for 10 minutes, stirring frequently. Taste and adjust the seasoning as needed.
• Generously butter a 9-by-9-inch baking pan. Pour the polenta into the pan and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours, until firm.
• Preheat a griddle pan over medium heat. Invert the polenta onto a clean cutting board and slice it into nine 3-inch squares. Brush the squares on both sides with the olive oil, then griddle them until golden brown and warmed through, about 3 minutes per side. While warm, drizzle the polenta cakes with the honey and squeeze lime juice over the top. Serve.