Last Updated on August 29, 2022
These warm polenta cakes bring a little extra comfort and flavor to any meal. The savory crunch of bacon paired with a hint of parmesan make these tasty cakes a perfect side for a soup, bread alternative or even a crouton in your favorite salad.
- 1 pkg ButcherBox Bacon
- 2 c polenta or corn meal grits Preferred: Bob's Red Mill
- 3 c water
- 3 c milk water or stock can always be used instead
- ½ c parmesan cheese grated
- 1 Tbsp avocado oil
- Prepare a 9 x 13 baking sheet pan with parchement paper and pan spray, set aside.
- Dice bacon into medium pieces. Place in skillet and slowly render fat on medium low heat. Cook for approximately 20-30 minutes until bacon is crispy.
- While bacon is cooking, place water and milk mixture in large sauce pot on high heat. Bring to a boil.
- Once liquid is boiling turn heat down to medium and gradually add polenta, stirring frequently with a whisk so polenta does not clump and thickens, approximately 30 minutes.
- Once polenta has thickened remove from heat and add parmesan and crispy bacon. season to taste with kosher salt and pepper.
- Pour polenta onto prepared sheet pan. Spread out evenly with a rubber spatula. Place in refrigerator and let it set. Overnight, is always best for polenta cakes.
- Once polenta is set, invert onto a cutting board. Cut into 12 squares.
- Heat frying pan on medium heat. Add avocado oil to pan and sear polenta cake for 3 minutes on both sides. Serve and enjoy!Chef Tip: Makes a great side for meal prep or dice into smaller cubes and pan fry for an alternative crouton for your favorite salad!
Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.