Polenta Fritter Cakes with Semi-Dried Tomatoes

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Table of Content

1. Polenta Fritter Cakes with Semi-Dried Tomatoes Recipe
   1. Polenta Fritter Cakes with Semi-Dried Tomatoes Ingredients
   2. Polenta Fritter Cakes with Semi-Dried Tomatoes Preparation

For a smooth quick cooking polenta, the liquid-topolenta ratio should be three to one.

Polenta Fritter Cakes with Semi-Dried Tomatoes Recipe

Serves 4

Polenta Fritter Cakes with Semi-Dried Tomatoes

Polenta Fritter Cakes with Semi-Dried Tomatoes Ingredients

Semi-dried tomatoes are readily available online and in many markets that carry Italian goods but if you can’t find them, as a substitute, cover sun-dried tomatoes with boiling water until soft, then drain.

• 3 cups chicken or vegetable broth, or water
• 3 cups whole milk
• 2 cups quick-cooking polenta (such as Bob’s Red Mill)
• 1½ cups (6 oz.) grated
• Parmigiano-Reggiano and/or Pecorino
• 2 tbsp. EVOO, plus more for drizzling, or good butter
• 1 tbsp. coarsely ground black pepper
• 2 tsp. honey plus some to drizzle
• ¾ cup drained semi-dried tomatoes, chopped
• Nonaerosol cooking spray
• 6 cups baby or wild arugula
• 1 lemon, halved
• 1/4 cup celery leaves or fresh parsley, chopped

Polenta Fritter Cakes with Semi-Dried Tomatoes Preparation

1. Heat the broth or water and milk in a large saucepot until boiling. Whisk in polenta. Reduce heat to medium-low and continue whisking for 2 to 3 minutes, until smooth and creamy; remove from heat. Stir in cheese, EVOO or butter, black pepper, and honey until combined. Season with salt, then fold in tomatoes. Transfer to a parchment-lined 17-by-10-inch baking pan or two 9-by-9-inch baking dishes, spreading into an even layer. Set in freezer to chill for 15 minutes.
2. Heat a 12-inch cast-iron skillet or nonstick pan over medium heat. Cut the firm polenta into 12 equal slices and use your hands to make free-form fritters about the size of your palm (about 3 inches in diameter). Spray one side of the fritters generously with cooking spray and place 6 in pan sprayedside down. Fry until golden, 2 to 3 minutes; spray the top side of the fritters, then flip and cook for 2 to 3 more minutes, until golden. Repeat with remaining fritters. Transfer to a wire rack or a papertowel- lined plate.
3. Toss arugula with juice of half the lemon, a drizzle of EVOO, and salt. Serve 3 fritters with arugula alongside and garnish with celery leaves or parsley. Cut remaining lemon half into small wedges and serve with meal.