Crispy Polenta Cakes Recipe
With whipped crème fraiche seasoned with chives, dill, black pepper & lemon zest, topped with filets of white anchovy.
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Ingredients
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Polenta Cakes
Whipped Crème Fraiche
Topping
Method
Polenta Cakes
Cook the Polenta
In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt.
Add Cornmeal
Gradually whisk in 1 cup of cornmeal, stirring constantly to avoid lumps.
Simmer
Reduce the heat and simmer for about 30 minutes, stirring frequently until thickened.
Add Cheese and Seasoning
Once thick, remove from heat and stir in 1 cup of grated parmesan cheese and 1 tsp of black pepper.
Set the Mixture
Pour the polenta into a greased baking dish, spreading evenly. Let it cool and set for at least 1 hour.
Whipped Crème Fraiche
Combine Ingredients
In a mixing bowl, combine 1 cup of crème fraiche, 2 tbs of chopped chives, 2 tbs of chopped dill, 1 tsp of black pepper, and 1 tsp of lemon zest.
Whip the Mixture
Using a whisk or electric mixer, whip the mixture until smooth and fluffy. Adjust seasoning to taste if necessary.
Assembly
Plate the Dish
On a plate, place a crispy polenta cake, top it with a spoonful of the whipped crème fraiche, and garnish with white anchovy filets.
Serve
Serve immediately and enjoy your crispy polenta cakes with whipped crème fraiche and anchovies.