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These polenta cakes are incredibly versatile and easy to make, perfect for a cozy breakfast, brunch, or even a light supper. I first made them on a whim, needing to use up leftover polenta from a previous meal, and honestly? I was blown away. The combination of creamy polenta, melty cheese, and that subtle hint of sweetness is pure comfort food. One time I even served them to my book club; nobody could guess they were polenta!
This recipe emphasizes simple ingredients and easy techniques, making it accessible to bakers of all skill levels. No special equipment is required. The final result is moist, delicious cakes with a satisfying texture – chewy but not dense, with a slightly crispy edge, a delightful textural surprise. They are easily adaptable—add your favorite herbs, experiment with different cheeses, and even change the shape; it's completely up to you!
Required Equipments
- 9x13 inch baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wooden spoon or spatula
- Rubber spatula
- Toothpicks or a knife
Polenta Cakes with a Hearty Flavor: Frequently Asked Questions
Polenta Cakes with a Hearty Flavor
These savory polenta cakes are a delightful twist on a classic side dish. They're incredibly moist, easy to make, and perfect for breakfast, brunch, or a light dinner.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents sticking and ensures even browning. Trust me, you'll thank me later!
- In a large mixing bowl, whisk together the polenta, flour, baking powder, and salt. This is your dry base and ensures everything's evenly distributed. Don't skip this step!
- In a separate bowl, whisk together the eggs, milk, melted butter, and cheese. Make sure the cheese is fully melted for a smoother batter. If you like, add a pinch of freshly grated nutmeg here, it adds a lovely warm flavour!
- Gently pour the wet ingredients into the dry ingredients. Use a wooden spoon or spatula to stir until just combined. Don't overmix; a few lumps are okay. Overmixing can result in tough cakes, and nobody wants that!
- Pour the batter into the prepared baking pan. Spread it evenly to ensure even cooking. This usually happens naturally but you might want to give it a gentle nudge!
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. This tests for doneness – if batter clings to the toothpick, bake for a few more minutes.
- Let the polenta cakes cool in the pan for 10 minutes before cutting into squares. This allows them to firm up a bit before you serve and reduces the chances of crumbling.
- Serve warm, maybe with a side of fresh salad or some sauteed greens and a dollop of sour cream or creme fraiche. They're also surprisingly tasty at room temperature or even cold, straight out of the fridge!
📝 Notes
- For best results, use freshly grated cheese.
- If the batter seems too thick, add a tablespoon or two of milk.
- You can add a pinch of black pepper for an extra kick of flavor
🍎 Nutrition
Calories: 250 kcal
Protein: 8 g
Fat: 10 g
Carbohydrates: 30 g
Fiber: 2 g
Calcium: 200 mg
