Pecan Polenta Rounds Sauteed Corn Cakes
Elevate your appetizer game with these delightful Pecan Polenta Rounds with Sautéed Corn Cakes. This recipe transforms velvety polenta into crisp, golden rounds topped with a vibrant mixture of caramelized fresh corn, buttery pecans, and aromatic scallions. The addition of Parmesan cheese infuses the polenta with rich, nutty undertones, while a quick sauté ensures each bite is bursting with texture and flavor. Perfect as a starter or a small plate, these rounds are both gluten-free and vegetarian-friendly, making them a crowd-pleaser for any gathering. Garnish with fresh parsley for a pop of color and serve warm for the ultimate fusion of creamy, crunchy, and savory goodness.
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Recipe Information
Ingredients
- 1 cup Polenta (fine or medium grind)
- 3 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 cup Pecans, finely chopped
- 1.5 cups Fresh corn kernels (from 2 ears of corn)
- 2 pieces Scallions, finely chopped
- 2 tablespoons Olive oil
- 0.5 cup Parmesan cheese, shredded
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a medium saucepan, bring the water and salt to a boil. Gradually whisk in the polenta, reducing the heat to low. Stir constantly for 15-20 minutes until the mixture thickens and the polenta pulls away from the sides of the pan.
Remove the saucepan from heat and stir in 1 tablespoon of butter, half of the chopped pecans, and the Parmesan cheese. Mix until well combined.
Transfer the polenta to a parchment-lined baking sheet and spread it into an even layer about 1/2-inch thick. Allow it to cool completely and set, about 30 minutes.
Once set, use a round cookie cutter or glass to cut the polenta into 2-inch rounds. Set aside.
In a large skillet, heat 1 tablespoon of olive oil and the remaining 1 tablespoon of butter over medium heat. Add the chopped scallions and sauté for 1 minute.
Add the fresh corn kernels and remaining pecans to the skillet. Cook for 3-4 minutes until the corn is tender and slightly caramelized. Season with black pepper to taste. Remove from heat and set aside.
In another skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the polenta rounds to the skillet in batches, cooking for 3-4 minutes per side until golden brown and crispy. Transfer to a serving platter.
Spoon the sautéed corn mixture on top of the polenta rounds. Garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.5 g | 197% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 3207 mg | 139% | |
| Total Carbohydrate | 260.2 g | 95% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 18.8 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 858 mg | 66% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1576 mg | 34% | |
*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.
