SPICY POLENTA CAKES
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.
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Trina Lynn
[email protected]These cakes were a little bland for my taste. I think I'll add some more spices next time.
Bx Jdg
[email protected]I'm not sure what I did wrong, but my cakes turned out dry. I think I might have overcooked them.
Harvey Parker
[email protected]These cakes were a bit time-consuming to make, but they were worth it. They were so good!
Gladys Oigo
[email protected]I made these cakes with vegan cheese and they were still delicious. I love that this recipe is so versatile.
Delta Z R K
[email protected]These cakes were a little too spicy for me, but my husband loved them. He said they were the best polenta cakes he's ever had.
Laraib Nadeem
[email protected]I'm not a big fan of polenta, but these cakes were actually really good. I would definitely make them again.
Ranaumar123
[email protected]These cakes were so easy to make and they turned out so well. I'm definitely going to be making them again.
Loay Moustafa
[email protected]I loved the crispy texture of these cakes. They were perfect for dipping in tomato sauce.
Nana Khuami
[email protected]These cakes were a little bland for my taste. I think I'll add some more spices next time.
Jawad Shabbir
[email protected]I'm not sure what I did wrong, but my cakes turned out dry. I think I might have overcooked them.
Gani Baba
[email protected]These cakes were a bit time-consuming to make, but they were worth it. They were so good!
the guava fruit of guava juice
[email protected]I made these cakes with vegan cheese and they were still delicious. I love that this recipe is so versatile.
Waqas Shah
[email protected]These cakes were a little too spicy for me, but my husband loved them. He said they were the best polenta cakes he's ever had.
Ali Hamzaali
[email protected]I'm not a big fan of polenta, but these cakes were really good. They were flavorful and had a great texture. I will definitely be making them again.
Emmanuella Obiora
[email protected]These were so easy to make and they turned out perfect! I used a cast iron skillet and they got nice and crispy. I served them with eggs and bacon for breakfast and they were amazing.
Colleen Teeling
[email protected]I made these cakes for a party and they were a huge success. Everyone loved them! I will definitely be making them again.
Punjabi status پنجابی سٹیٹس
[email protected]These polenta cakes were a hit! They were crispy on the outside and creamy on the inside, with just the right amount of spice. I served them with a simple tomato sauce and they were delicious.