Crispy Polenta Cake

Made with coarse cornmeal, polenta is often referred to as “Italian grits.” Polenta originated in Northern Italy, where it was essential to many peasant and working-class families—a simple yet satisfying dish that could stretch meager ingredients into a hearty meal. Also wonderful alongside meat, poultry, and roasted vegetables, its creamy texture and subtle corn flavor provide the perfect canvas for richer, savory mains. I served this rosemary flavored polenta which were seared in the wood-fired oven with roasted asparagus, morels, carrots and lamb for Easter, and the combination was nothing short of revelatory: the earthy lamb racks, the honey-glazed spiced carrots, and the crispy, buttery polenta.

Crispy Polenta Cake

Course: cooking

Cuisine: Italian

Keyword: coarse stone-ground cornmeal

Difficulty: easy

Servings:

Calories: 200kcal

Cost: $12

The perfectly neat and delicious side dish…

Equipment

1 Large pot 10L/qt
1 Large and round mold 12-inch/30cm Ø lined with plastic wrap
1 Heavy duty whisk
1 Rubber spatula
1 Chef knife

Ingredients

1650 g Water
550 g Heavy cream
100 g Butter
15 g Fresh rosemary thinly chopped
10 g Garlic powder
550 g Coarse cornmeal
320 g Grated parmesan

Instructions

Chopping the Rosemary

Rinse the sprig and shake it off. Pull downward against the direction of the leaves — they will strip off easily. Discard the bare stem. Gather the stripped leaves into a small pile. Use a sharp chef’s knife and chop thinly.

Cooking Polenta

In a large pot, bring the water, heavy cream, butter, garlic powder, and herbs to a gentle boil. Whisk in the cornmeal and continue stirring with the whisk until it boils.
Then lower the heat and cook until the polenta thickens and is cooked through. Depending on the brand, this will take 10 to 25 minutes.
Once cooked and soft, remove the pot from the heat and stir in the grated Parmesan. Readjust polenta seasoning with salt and pepper to taste.

Filling the Mold

Fill the prepared mold and spread the mixture evenly with a rubber spatula.
Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and smooth it out. Let the polenta cake cool to room temperature, then refrigerate overnight and for up to 4 days. Avoid freezing temperature.

De-molding

Simply invert the mold onto a flat surface.
Cut the polenta cake into 24 portions.

Searing Polenta

Portioned polenta can be seared on all sides in any fat—olive oil, duck fat, or butter—using a large non-stick pan or in your wood-fired oven.
Crispy polenta cake served with lamb rack, roasted carrots, asparagus, morels and lamb sauce.