Best Griddled Polenta Cakes With Caramelized Onions Goat Cheese And Recipes

Roast Pepper Polenta Cakes image

Provided by PinkCherryBlossom

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Steps:

Slice the peppers and remove the seeds. Grill until cooked and peel off the skin. Chop the pepper into a small dice.
Bring the milk to a simmer in a small pan.
Add the polenta and garlic and stir until thickened, once thick add the cheese and stir.
Remove pan from the heat and cool a little before adding the diced pepper and basil and mixing.
Divide the mix into eight and form into patties.
Fry in the olive oil for 3 mins each side.

Nutrition Facts : Calories 260.9, Fat 12.8, SaturatedFat 4.2, Cholesterol 16.2, Sodium 139, Carbohydrate 28.9, Fiber 3.2, Sugar 2.8, Protein 9.1

Fried Polenta Cakes image

Provided by SoarInTheRain

Categories Breakfast

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 quart water
1 tablespoon kosher salt
1/2-1 tablespoon fresh ground pepper
1 cup coarse-ground polenta
2 tablespoons butter
2 ounces parmesan cheese
2 tablespoons olive oil

Steps:

Preheat oven to 350°F.
In a 1 to 1 1/2 quart oven-safe container, stir together water, salt, pepper, and polenta
Add butter to the mixture, cut up in chunks.
Place container, uncovered, in center rack of oven and bake 40 minutes.
Open oven, pull out rack, add parmesan, and any other ingredients like sun-dried tomatoes, olives, lemon zest, herbs, shallots, cilantro etc. and let bake another 10 minutes.
Pull out of oven and let rest in refrigerator 20 minutes to over-night.
In frying pan, on medium-high, heat oil.
Spoon about half a cup of polenta into the pan at a time, fry until golden brown on each side.
Let cakes rest about 3-5 minutes and serve.

Nutrition Facts : Calories 284.4, Fat 17.7, SaturatedFat 7.2, Cholesterol 27.8, Sodium 2023.8, Carbohydrate 24.6, Fiber 2.4, Sugar 0.3, Protein 8.1

Grits With Caramelized Onions and Goat Cheese image

Provided by COOKGIRl

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 large vidalia onion, halved lengthwise and thinly sliced
1 cup quick-cooking grits (not instant)
2 2/3-3 cups water (I use less water for thicker grits)
2 ounces fresh goat cheese (I used chevre)
salt and pepper
fresh parsley, to garnish

Steps:

Heat a medium skillet over medium heat. Add butter to skillet and swirl to coat.
Add onions, cover and cook for about 5 minutes.
Uncover and continue to cook, stirring occasionally, until the onions reach a deep, golden brown color. This should take about 25 minutes, but will depend on how thinly the onion is sliced.
Remove the caramelized onions and add water to skillet, scraping up any brown bits that may have formed.
Bring water to rapid boil and gradually whisk in grits, *making sure* to prevent any clumps from forming.
Cover and reduce heat to medium-low.
Cook until grits are thickened, approximately five minutes, adding more water if necessary. Note: For thicker consistency, I cook the grits for 7 minutes total.
Remove from heat and stir in the caramelized onions.
Crumble in goat cheese and stir to combine.
Add salt and pepper to taste.
Serve immediately.
Garnish with fresh parsley.
Note: Servings are estimated.