Parmesan Polenta Cakes – a delicious recipe with Chicken, Salt, Pepper, Polenta, Parmesan, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large pot, add chicken stock, sea salt, and pepper. Once boiling, add polenta and grated Parmesan cheese. Stir well and let this mixture simmer about 30 minutes. Use a long handled spoon because mixture will pop and bubble. Stir frequently to prevent sticking and burning. This mixture will be really thick.
2
Oil a 9 x 13 baking dish. Once polenta is done cooking, pour polenta into baking dish and let set up about 10 minutes.
3
Once mixture is firm and set, use a biscuit cutter to cut out polenta.
4
In a cast iron skillet, add olive oil. Place the polenta cakes into skillet and top with shredded Parmesan cheese. Let brown about 3 minutes per side. Flip and add cheese to the remaining sides.
5
Enjoy over greens or as a side dish with chicken or pork.
6
Note: I love Bob's Red Mill Polenta. It is my personal favorite.
411
kcal
Calories
16
g
Fat
1
g
Carbs
63
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups Low Sodium Chicken Stock, 1/2 teaspoons Sea Salt, 1 teaspoon Pepper, 1 cup Polenta (corn Grits), and more.
Yes, Parmesan Polenta Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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