Polenta Cakes, Leftover Remix

I told you just how much polenta I had leftover when I made Chorizo and Polenta. If you missed it, there was a LOT of polenta. I decided to flavor up the leftovers and make them into cakes.

I feel so accomplished using leftovers. This post is a bit delayed, but better late than never, right?
chorizo_polenta_polenta_590_390

Ingredients:

2 cups prepared polenta
¼ cup white wine
3 tbs butter
2 tbs grated Parmesan
2 tsp chopped basil
2 tsp chopped garlic
salt & pepper
⅔ cup Panko breadcrumbs
½ cup seasoned breadcrumbs

Directions:

I warmed it slightly (since it had become one with the shape of the container since I made it a few days prior).
Mix in wine, butter, Parmesan, basil and garlic.
polenta_cake_bowl_590_390
Heat a heavy skillet with ¼ inch of vegetable oil, over medium low heat
Mix breadcrumbs, Panko, salt and pepper in a shallow bowl/plate.
Raise oil temperature to medium.
Form polenta into patties and cover with breadcrumbs.
polenta_cake_breading_590_390
Drop a pinch of polenta mix into the oil to be sure it bubbled immediately.
Pan fry each cake until golden brown.
polenta_cake_frying_590_390
Cover or keep warm in the oven until serving.
polenta_cake_plate_590_390
Let’s recap. I made 2 cups of polenta which ended up being 6 servings when I made Chorizo & Polenta. Now I made about 4 more servings of polenta into cakes. That is exactly how much polenta you get using 2 cups of dried polenta.

2 thoughts on “Polenta Cakes, Leftover Remix

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>