We love serving roasted potatoes for any holiday meal, but if you're looking to switch up your sides this year, we can't recommend these cakes enough. Creamy polenta becomes a crispy bite-size side when cooled, cubed and browned in a skillet.
- Prep time 20 minutes
- Total time 1 hour & 30 minutes
Ingredients
Method
In saucepan, melt butter over medium heat; cook thyme, sage, garlic powder, salt, pepper and nutmeg, stirring, until fragrant, about 1 minute. Stir in broth and 1/3 cup water; bring to boil. Reduce heat to medium and gradually whisk in cornmeal; cook, stirring often, until thick enough to mound on spoon, about 5 minutes. Stir in Parmesan and Gruyère until melted, about 30 seconds. Remove from heat; stir in sour cream, mustard and lemon juice.
Scrape polenta into parchment paper– lined 9-inch (2.5 L) square cake pan, smoothing top. Let cool slightly, about 15 minutes. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 48 hours.) Cut into generous 1-inch squares.
In large skillet, heat half of the oil over medium-high heat; cook half of the polenta, gently turning occasionally, until golden, about 5 minutes. Transfer to serving platter. Repeat with remaining oil and polenta. Sprinkle with parsley.
Makes 10 to 12 servings.
Nutritional facts Per each of 12 servings: about
- Fibre 1 g
- Sodium 234 mg
- Protein 4 g
- Calories 121
- Total fat 7 g
- Potassium 45 mg
- Cholesterol 12 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
%RDI
- Iron 4
- Folate 3
- Calcium 6
- Vitamin A 4
- Vitamin C 2
