Chimichurri Polenta Cakes Recipe
Recipe information
Make Chimichurri Polenta Cakes in just 1h . spicy exotic grains / sautéed brussels + kale
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Ingredients
Polenta Cakes
Preparation Steps
1. Make the Chimichurri Sauce
In a bowl, combine chopped parsley, red wine vinegar, minced garlic, red pepper flakes, and 1 tablespoon of olive oil. Mix well and set aside.
2. Prepare the Polenta
In a pot, bring 4 cups of water and 1 teaspoon of salt to a boil. Gradually whisk in the polenta and reduce heat to low. Cook, stirring frequently, until thickened (about 15-20 minutes). Remove from heat and stir in the chimichurri sauce.
3. Set and Cut Polenta
Pour the polenta mixture into a greased baking dish and spread evenly. Allow to cool and set for about 30 minutes. Once set, cut into squares or circles.
4. Sauté Brussels and Kale
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add Brussels sprouts and sauté for about 5 minutes. Then add kale and sauté until both are tender, about another 5 minutes. Drizzle with lemon juice and season with salt to taste.
5. Cook the Polenta Cakes
In the same skillet, add the polenta cakes and cook for about 3-4 minutes on each side until golden brown and heated through.
6. Serve
Serve the polenta cakes topped with the sautéed Brussels and kale. Drizzle extra chimichurri sauce on top if desired.
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