Best 6 Polenta Cakes With Fresh Salsa Recipes

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Indulge in the culinary delight of polenta cakes, a delectable dish that combines the rustic charm of cornmeal with a symphony of flavors. These delectable cakes, crafted from a harmonious blend of polenta, flour, eggs, and spices, boast a crispy golden exterior that yields to a tender, creamy interior. Accompanied by a vibrant and refreshing fresh salsa, made from a medley of ripe tomatoes, zesty onions, crisp cucumbers, and a hint of cilantro, this dish promises an explosion of flavors in every bite. Elevate your culinary experience with the optional addition of crumbled feta cheese, a tangy complement that adds a touch of sophistication to this hearty dish. This article presents a versatile collection of polenta cake recipes, each offering a unique twist on this classic dish. From the classic polenta cakes with fresh salsa to the decadent polenta cakes with roasted vegetables and a creamy mushroom sauce, this culinary adventure caters to a wide range of palates.

Here are our top 6 tried and tested recipes!

HARD POLENTA CAKES



Hard Polenta Cakes image

Provided by Anne Burrell

Categories     appetizer

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup milk
2 cups water
Pinch cayenne pepper
1 bay leaf
Kosher salt
1 cup polenta
4 sage leaves, finely chopped
1/4 cup mascarpone
Extra-virgin olive oil
4 tablespoons grated Parmigiano

Steps:

  • In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
  • Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
  • Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
  • When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
  • What a corncake!!!!

SPICY POLENTA CAKES



Spicy Polenta Cakes image

Provided by Guy Fieri

Categories     side-dish

Time 2h50m

Yield 8 servings

Number Of Ingredients 11

1 cup milk
2 teaspoons kosher salt
1 1/2 cups quick-cooking polenta, medium- or coarse-grain
1 cup crumbled queso blanco cheese
2 tablespoons unsalted butter, plus more for greasing the pan
2 teaspoons chopped fresh cilantro
1 teaspoon freshly ground black pepper
2 jalapenos, seeded and diced
1/4 cup olive oil
2 tablespoons honey, for serving
1 lime, halved

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.

POLENTA CAKES WITH QUICK SAUSAGE SAUCE



Polenta Cakes with Quick Sausage Sauce image

Provided by Anne Burrell

Time 1h50m

Yield 4 servings

Number Of Ingredients 30

1 cup milk
2 cups water
1 bay leaf
Pinch cayenne pepper
Kosher salt
1 cup polenta
4 fresh sage leaves, finely chopped
1/4 cup mascarpone
4 tablespoons grated Parmigiano-Reggiano, plus more for serving
Half recipe Italian Sausage, recipe follows
1/2 onion, peeled and diced
1/2 fennel bulb, diced
1 celery rib, diced
1 clove garlic
Kosher salt
Pinch crushed red pepper flakes
Extra-virgin olive oil
1/2 cup tomato paste
1/2 cup white wine
2 cups tomato puree
2 pounds pork shoulder (with a good amount of fat), cut into large chunks
2 cloves garlic, minced
2 tablespoons kosher salt
1 tablespoon fennel seed
1/2 tablespoon crushed red pepper
1/2 tablespoon ground coriander
Ice cold water
Oil
Hog casing
Special equipment: stand mixer with meat grinder and sausage horn attachments

Steps:

  • For the polenta cakes: In a saucepan, combine the milk, water, bay, and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you must taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
  • Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta, whisking constantly. Once the polenta is combined, switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the sage and mascarpone.
  • Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic wrap smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
  • For the sauce: Preheat the oven to 375 degrees F.
  • Place the sausage in the oven and roast for 15 minutes.
  • In a food processor, puree the onions, fennel, celery, and garlic until it becomes a coarse paste. Season with salt and give a sprinkle of crushed red pepper.
  • When the sausage is roasted, remove it from the oven and coarsely chop.
  • Coat a wide, deep pot with olive oil and add the pureed veggies. Cook the veggies until they start to brown, about 10 minutes. Add the tomato paste and cook for 1 to 2 minutes. Add the white wine and reduce by half. Toss in the chopped sausage and the tomato puree. Taste and season with salt, if needed. Bring to a boil and reduce to a simmer and simmer for 20 minutes.
  • Remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with the Parmigiano.
  • Transfer a few polenta cakes to a plate and top with the sausage sauce. Sprinkle with more grated Parmigiano.
  • Place the pork shoulder in a bowl and keep cold until ready to use. Fill a large bowl with ice and place the bowl with the pork shoulder on top.
  • Season the pork with garlic, salt, fennel seed, crushed red pepper, and coriander. Mix to combine well.
  • Grind the pork shoulder twice through a grinding disk with large holes. Grind the meat into the bowl sitting on ice.
  • Cook a small amount of the meat mixture to test for seasoning. Add more spices and salt, if needed. Thoroughly mix in a splash of cold water. Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing.
  • Replace the grinder attachment with the horn. (Be sure to thoroughly clean the attachment area before proceeding.) Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end.
  • Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife.
  • Refrigerate the sausage until ready to cook.

BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN



Baked Polenta with Fresh Tomatoes and Parmesan image

This recipe is a perfect way to highlight and use fresh summer tomatoes. It makes a great side dish for grilled chicken or pork chops.

Provided by rjohl

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 40m

Yield 4

Number Of Ingredients 11

2 ¼ cups water
1 cup milk
1 tablespoon butter
1 cup quick-cooking polenta
1 cup grated Parmesan cheese
2 fresh basil leaves, chopped
salt and ground black pepper to taste
1 tablespoon butter, chilled and cut into pieces
2 tomatoes, sliced
½ cup grated Parmesan cheese
2 fresh basil leaves, chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
  • Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
  • Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
  • Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
  • Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

Nutrition Facts : Calories 427.6 calories, Carbohydrate 37.5 g, Cholesterol 56.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 1013 mg, Sugar 6.8 g

SWEET OR SAVORY POLENTA CAKE



Sweet or Savory Polenta Cake image

This polenta cake can be made sweet or savory - either serve with fresh fruit and honey or omit the sugar and serve with a hearty soup in place of bread.

Provided by westcoastgirl

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 8

Number Of Ingredients 8

3 tablespoons unsalted butter, melted
7 ounces polenta
½ cup all-purpose flour
1 ½ teaspoons baking powder
1 tablespoon white sugar
1 teaspoon salt
1 ¼ cups milk
2 eggs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with some of the melted butter.
  • Combine polenta, flour, baking powder, sugar, and salt in a bowl. Whisk milk, eggs, and remaining melted butter together in a second bowl. Add flour mixture and briefly stir batter until well combined. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until lightly browned, about 30 minutes.

Nutrition Facts : Calories 202.8 calories, Carbohydrate 26.4 g, Cholesterol 57.2 mg, Fat 8.1 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 614.5 mg, Sugar 4.5 g

JALAPENO-JACK POLENTA CAKES WITH CILANTRO CORN SALSA



Jalapeno-Jack Polenta Cakes With Cilantro Corn Salsa image

My submission for the 2007 Cooking Light contest. A hit with those who tried it but, sadly, did not make the cut. For the salsa, I like to roast 2 ears of corn on the cob for 15 mins in the oven, then cut the kernels off. Gives it an extra level of flavor!

Provided by RunninLion

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

2 1/2 cups water
1 cup cornmeal
1 jalapeno pepper, seeded and minced
3/4 cup monterey jack cheese, shredded
salt and pepper
1 1/2 cups plum tomatoes, seeded and diced
3/4 cup fresh corn kernels
1/4 cup scallion, sliced fine
1 garlic clove, minced
1/3 cup cilantro, minced
1 tablespoon lemon juice
salt and pepper (optional)

Steps:

  • In a medium saucepan, bring the water to a boil. Slowly add the cornmeal while stirring constantly (important to avoid lumps).
  • Reduce heat to simmer and continue to stir the mixture for 20 minutes or until the polenta is thick enough to hold a wooden spoon upright.
  • Add jalepeno, cheese, salt and pepper to polenta and stir well to combine.
  • Pour polenta in an oiled dish or pan and refrigerate until firm (about 1 hour but this will vary).
  • While polenta cools, prepare salsa by combining all ingredients in a mixing bowl. Add salt and pepper if desired.
  • Remove cooled polenta from fridge and turn out onto cutting board.
  • Cut into 8 servings and place on an oiled baking sheet. Spray with cooking spray or lighlty brush with oil.
  • Place polenta in a 400 degree oven for 20-30 minutes until golden brown.
  • Place 2 servings on each plate and top with salsa.

Nutrition Facts : Calories 231.8, Fat 8, SaturatedFat 4.3, Cholesterol 18.9, Sodium 136.7, Carbohydrate 33, Fiber 4.1, Sugar 3.4, Protein 9.4

Tips:

  • Use fresh, high-quality ingredients: This will ensure that your polenta cakes and salsa are flavorful and delicious.
  • Cook the polenta according to the package directions: This will ensure that it is cooked properly and has the right consistency.
  • Let the polenta cool completely before forming it into cakes: This will help the cakes hold their shape better.
  • Pan-fry the polenta cakes until they are golden brown and crispy: This will give them a delicious, slightly smoky flavor.
  • Make the salsa fresh: This will ensure that it is flavorful and has the best texture.
  • Serve the polenta cakes with the salsa immediately: This will allow you to enjoy them at their best.

Conclusion:

Polenta cakes with fresh salsa are a delicious and easy-to-make appetizer or main course. They are perfect for any occasion, from a casual get-together to a formal dinner party. With their creamy, savory polenta and fresh, flavorful salsa, these cakes are sure to be a hit with everyone who tries them. So next time you are looking for a new and exciting dish to try, give polenta cakes with fresh salsa a try. You won't be disappointed!

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