Roast Pepper Polenta Cakes
Crispy on the outside and irresistibly creamy on the inside, Roast Pepper Polenta Cakes are a true celebration of bold flavors and comforting textures. Crafted from rich medium-grind polenta infused with savory Parmesan, buttery roasted red bell peppers, and a touch of black pepper, these golden cakes offer a delightful balance of smokiness and cheesy decadence. Pan-fried to golden perfection, they boast a lightly crisp crust that gives way to their irresistibly tender center. Perfect as an appetizer, side dish, or a light entrée, these polenta cakes are versatile and easy to prepare, with vibrant garnishes of fresh parsley adding a pop of color and freshness. Whether served for brunch or dinner, this recipe is sure to impress with its rustic elegance and crave-worthy flavor profile.
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Recipe Information
Ingredients
- 1 cup Medium-grind polenta (cornmeal)
- 3 cups Water
- 1 teaspoon Salt
- 2 Roasted red bell peppers (store-bought or homemade), finely chopped
- 1 cup Parmesan cheese, grated
- 2 tablespoons Unsalted butter
- 3 tablespoons Olive oil (for frying)
- 2 tablespoons Fresh parsley, finely chopped (optional for garnish)
- 0.5 teaspoon Freshly ground black pepper
Instructions
In a medium saucepan, bring 3 cups of water and 1 teaspoon of salt to a boil over medium heat.
Gradually whisk in the polenta (cornmeal), ensuring there are no lumps.
Lower the heat to a simmer and cook the polenta, stirring frequently with a wooden spoon, for about 20-25 minutes, or until the mixture thickens and pulls away from the sides of the pan.
Stir in the grated Parmesan cheese, butter, and freshly ground black pepper. Mix well to combine.
Add the finely chopped roasted red bell peppers to the polenta and stir until evenly distributed.
Immediately pour the hot polenta mixture into a lightly greased 9x9-inch baking dish or onto a parchment-lined baking sheet. Spread it out evenly to about 1/2-inch thickness.
Let the polenta cool completely at room temperature, then refrigerate for at least 30 minutes or until firm.
Once firm, use a round biscuit cutter or a glass to cut the polenta into cakes (approximately 3 inches in diameter).
Heat olive oil in a large non-stick skillet over medium heat. Add the polenta cakes in batches, being careful not to overcrowd the pan.
Fry the cakes for 3-4 minutes per side, or until golden and slightly crispy on the edges.
Transfer the cooked polenta cakes to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining cakes, adding more olive oil to the skillet as needed.
Serve warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 3999 mg | 174% | |
| Total Carbohydrate | 197.2 g | 72% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 5.7 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 968 mg | 74% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 602 mg | 13% | |
*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.
