Nanee's Polenta Cakes Recipe
tomato & zucchini ragu | italian parsley | romano
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Ingredients
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Polenta Cakes and Ragu
Method
Preparation
- 1
Make the Polenta
In a medium saucepan, bring the water and salt to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for about 30 minutes, stirring frequently until thickened. Pour the polenta into a greased baking dish and let it cool and set.
- 2
Prepare the Ragu
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add diced zucchini and cook for about 5 minutes until tender. Stir in the tomato sauce and let it simmer for 10 minutes. Season with black pepper and add chopped parsley.
- 3
Cook the Polenta Cakes
Once the polenta has set, cut it into squares or rounds. Heat a non-stick skillet over medium heat and add a bit of olive oil. Fry the polenta cakes for about 3-4 minutes on each side until golden brown and crispy.
- 4
Serve
Place the polenta cakes on a plate, top with zucchini ragu, and sprinkle with grated Romano cheese. Garnish with additional parsley if desired.