Polenta Fritter Cakes with Semi-Dried Tomatoes
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Polenta Fritter Cakes with Semi-Dried Tomatoes

"For a smooth, quick-cooking polenta, the liquid-to-polenta ratio should be 3-to-1." —Rach

Ingredients

  • 3 cups chicken or vegetable broth, or water

  • 3 cups whole milk

  • 2 cups quick-cooking polenta (such as Bob's Red Mill)

  • 1 ½ cups (6 oz.) grated Parmigiano-Reggiano and/or Pecorino

  • 2 tbsp. EVOO, plus more for drizzling, or good butter

  • 1 tbsp. coarsely ground black pepper

  • 2 tsp. honey plus some to drizzle

  • ¾ cup drained semi-dried tomatoes, chopped

  • Nonaerosol cooking spray

  • 6 cups baby or wild arugula

  • 1 lemon, halved

  • ¼ cup celery leaves or fresh parsley, chopped

Preparation

Step 1

Heat the broth or water and milk in a large saucepot until boiling. Whisk in polenta. Reduce heat to medium-low and continue whisking for 2 to 3 minutes, until smooth and creamy; remove from heat. Stir in cheese, EVOO or butter, black pepper, and honey until combined. Season with salt, then fold in tomatoes. Transfer to a parchment-lined 17-by-10-inch baking pan or two 9-by-9-inch baking dishes, spreading into an even layer. Set in freezer to chill for 15 minutes.

Step 2

Heat a 12-inch cast-iron skillet or nonstick pan over medium heat. Cut the firm polenta into 12 equal slices and use your hands to make free-form fritters about the size of your palm (about 3 inches in diameter). Spray one side of the fritters generously with cooking spray and place 6 in pan sprayed-side down. Fry until golden, 2 to 3 minutes; spray the top side of the fritters, then flip and cook for 2 to 3 more minutes, until golden. Repeat with remaining fritters. Transfer to a wire rack or a paper-towel- lined plate.

Step 3

Toss arugula with juice of half the lemon, a drizzle of EVOO, and salt. Serve 3 fritters with arugula alongside and garnish with celery leaves or parsley. Cut remaining lemon half into small wedges and serve with meal.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...