Polenta Cakes

By Joan_Z

Serve with Mediterranean Vegetables (see separate recipe)

Ingredients

• 1 1/4 to 1 1/2 cups milk
• 1 cup instant polenta plus more for sprinkling on cakes later
• 2-3 Tbsp. butter
• 2-3 Tbsp. grated Parmesan cheese
• Salt & Pepper to taste

Preparation

Step 1

Bring milk to a boil over medium in a large, deep saucepan. Whisk in polenta, lower heat and cook, stirring occasionally, for 3-5 minutes or until smooth. Add extra milk if mixture is too thick. Stir in butter and Parmesan cheese. Add salt and pepper to taste.

Turn out onto a greased baking sheet and spread to 5/8" thickness. Let cool, then refrigerate until set. (Doesn't need to bake).

Cut polenta into 3" rounds. Sprinkle with a little dry polenta. Fry in butter in a skillet until golden brown. Place polenta cakes on serving dishes. Top with vegetables, extra dressing and mint.