Spicy Polenta Cakes Recipes

Steps:

• In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
• Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
• Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
• When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
• What a corncake!!!!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with some of the melted butter.
• Combine polenta, flour, baking powder, sugar, and salt in a bowl. Whisk milk, eggs, and remaining melted butter together in a second bowl. Add flour mixture and briefly stir batter until well combined. Pour batter into the prepared baking dish.
• Bake in the preheated oven until lightly browned, about 30 minutes.

Steps:

• Heat oven to 300 degrees. Generously butter the bottom and sides of a 9-inch round cake pan and line the bottom with parchment paper. Cut one long strip of parchment paper to line the sides of the pan so that the paper reaches all the way around the pan with no gap at the seam, and stands about 3-inches high.
• Place 1 cup/200 grams of the sugar in a saucepan with just enough water to cover, stir well and place over medium heat. When sugar turns the color of maple syrup, take off the heat and add 2 tablespoons/35 grams of the butter. Swirl to incorporate and pour into the cake pan. Place the fruit flesh-side down in a single layer all over the caramel, cutting a few pieces smaller if necessary to make it all fit. You can cram the fruit; it will shrink as it cooks.
• Add almonds and polenta to a food processor and process until fine, then set aside in a large bowl with the flour, salt, baking powder and lemon zest. In the same food processor, cream the remaining butter and sugar. Add eggs one at a time, making sure each is emulsified before adding the next. Scrape the mixture into the bowl with the flour mixture and fold into the ingredients until smooth. Spoon the batter on top of the fruit and even out the top. Bake for about 2 hours, or until the the top is golden in color, crackled and firm to the touch. Set the cake pan on a rack to cool.
• Once the cake has completely cooled, loosen the sides with the tip of a knife and flip it over in one quick motion, directly onto a serving platter. Holding onto the upside down cake pan and the platter at the same time, shake and bump the pan a little, if necessary, to release the cake, before lifting the pan away. Gently peel away any parchment paper. Slice and serve as is, or with a little crème fraîche on the side.

Steps:

• In a 6-quart stock pot combine the water and heavy cream and bring to a boil. Slowly add the polenta in a thin stream while stirring to prevent lumps from forming. Reduce the heat to a low flame and slowly incorporate the semolina flour. Allow to simmer for 30 minutes while stirring constantly. Remove from heat and adjust the seasoning with salt and pepper. Allow to cool for about 15 to 20 minutes.
• Preheat the oven to 350 degrees F. Lightly oil 6 (3-inch) individual cake pans.
• Take the cooled polenta and pack into the prepared cake pans. Place the polenta cakes on a half sheet pan and bake in preheated oven for 15 to 18 minutes. Remove from the oven and cool for 15 minutes before unmolding.
• In a large saute pan, heat 2 tablespoons olive oil and lightly cook the onions and pancetta, if using, until golden brown. Add the Brussels sprouts and thyme sprigs. Place in preheated oven and roast until soft, stirring occasionally to prevent burning. Remove the thyme.
• In a separate pan, combine the baby carrots with equal parts oil and water to cover. Slowly bring to a simmer and cook until tender. Remove the carrots from the oil and combine with the Brussels sprouts.
• To finish, reheat the polenta cakes in the oven for 10 to 12 minutes. As the polenta is cooking, slowly reheat the Brussels sprouts and carrots. Just before serving, place the polenta cakes in a bowl. Finish the Brussels sprouts and carrots with the red wine vinegar and salt and pepper, to taste. Arrange the vegetables around the polenta cakes in the bowl.

Steps:

• In a food processor, fitted with the blade attachment, add the dry ingredients and pulse 3 times for 2 seconds each. Add in the half-and-half and the butter and pulse for 10 second intervals, 4 to 5 times, or until a dough starts to form. If the dough seems crumbly, and not binding, drizzle in a few drops of the water, a little at a time, until it binds.
• Turn out onto a lightly floured board and knead a few times. Divide in half, cover with plastic wrap and let rest at room temperature for 10 minutes.
• Preheat the oven to 375 degrees F.
• Put a silicone baking mat on your work surface and roll the dough into a rectangle, about 6 by 9 inches and 1/4-inch thick. Evenly trim the edges, adding back any trimmings to the second portion of dough. Cut 2-inch strips with a knife, but leaving the dough in place. Then cut diagonals to form triangular pieces, 2 inches on their long side. Repeat, gently transferring them to a baking sheet fitted with a silicone baking mat, spacing them 1-inch apart. Repeat with second half of dough.
• Bake for 9 to 12 minutes, checking carefully after 9 minutes. Crackers will start to turn golden.
• Remove from oven and let cool. Store tightly covered for up to 3 days.

Steps:

• In 3-quart saucepan, heat broth, milk, cumin, salt and red pepper to boiling. Slowly pour grits into boiling broth mixture, stirring vigorously with wire whisk to prevent lumps from forming.
• Reduce heat to low; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in cheese.