Crispy Polenta Cakes with Tomato Basil Relish

• 1 1/2 cups prepared polenta, cooled
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 1/2 cups diced tomatoes
• 1/4 cup chopped fresh basil
• 1 clove garlic, minced
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil (for relish)
• Salt and pepper to taste

Steps

1. 1 In a bowl, mix together the cooled polenta, Parmesan, beaten egg, salt, and pepper.
2. 2 Form into 4 patties, coat each in flour, shaking off excess.
3. 3 Heat 2 tablespoons olive oil in a skillet over medium heat.
4. 4 Cook the patties for 4-5 minutes per side until golden brown.
5. 5 For the relish, combine diced tomatoes, basil, minced garlic, balsamic vinegar, and olive oil in a bowl.
6. 6 Season with salt and pepper to taste.
7. 7 Serve the polenta cakes topped with a generous spoonful of tomato basil relish.

Equipment

• Skillet
• Mixing bowls

Variations

• Add sautéed mushrooms or spinach to the polenta mixture for extra flavor.
• For a vegan option, substitute the egg with a flax egg.

Substitutions

• Use cornmeal instead of prepared polenta if needed, just cook it first.
• Substitute fresh basil with 1 teaspoon of dried basil in a pinch.

Pairings

• A glass of crisp white wine or a refreshing iced tea.
• Pairs beautifully with a light spring mix salad.

Nutrition

Tips

• For extra crispy cakes, chill the patties in the fridge for 30 minutes before cooking.
• Use fresh basil for the best flavor in the relish.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to maintain crispiness.

Freezing: Freeze uncooked patties for up to 3 months. Thaw overnight in the fridge and cook as directed.

Serving Suggestions

• Serve with a side of arugula salad or roasted vegetables.
• Pairs well with a drizzle of pesto or a dollop of Greek yogurt.

FAQ