Griddled Polenta Cakes with Caramelized Onions Goat Cheese and
Elevate your appetizer game with these Griddled Polenta Cakes with Caramelized Onions and Goat Cheese—a delightful combination of crispy, golden polenta paired with velvety goat cheese and sweet, tangy caramelized onions. This recipe transforms simple ingredients like coarse cornmeal and onions into a show-stopping dish through techniques like slow caramelization and skillet-griddling. Perfect as an elegant starter or a cozy side dish, these polenta cakes are enhanced with a drizzle of balsamic vinegar and the option for a fresh parsley garnish. With a prep and cook time of just over an hour, this dish is both easy to execute and worthy of any dinner party spread. Serve these irresistible bites warm to showcase their rich, savory flavors and contrasting textures! Perfect for vegetarian menus and packed with gourmet flair, this recipe is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Polenta (coarse cornmeal)
- 4 cups Vegetable broth
- 0.5 teaspoon Salt
- 2 tablespoons Butter
- 3 tablespoons Olive oil
- 2 large Yellow onions
- 1 teaspoon Sugar
- 2 teaspoons Balsamic vinegar
- 4 ounces Goat cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a medium saucepan, bring the vegetable broth and salt to a boil.
Gradually whisk in the polenta to prevent clumping, then lower the heat to a simmer.
Cook the polenta, stirring regularly, for 20-25 minutes until thickened and smooth.
Stir in 1 tablespoon of butter and transfer the polenta to a greased 9x9-inch baking dish.
Spread the polenta evenly and let it cool completely until firm (about 30 minutes or refrigerate to speed up the process).
Once firm, cut the polenta into 8 even rectangles or circles using a cookie cutter.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Cook the polenta cakes for 3-4 minutes per side until golden brown and crispy. Remove and set aside.
In the same pan, add the remaining olive oil and butter over medium-low heat.
Thinly slice the onions and add them to the pan, stirring occasionally.
Sprinkle the sugar over the onions and continue to cook for 20-25 minutes until they are caramelized and golden brown.
Add the balsamic vinegar to the onions, stir, and cook for another 2 minutes.
To assemble, place a small dollop of goat cheese on each polenta cake and top with caramelized onions.
Garnish with fresh parsley if desired and serve immediately.
Nutrition Facts
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 4108 mg | 179% | |
| Total Carbohydrate | 282.6 g | 103% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 34.6 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 384 mg | 30% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2398 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
