pan-seared polenta cakes

My sister makes a mean polenta.  Mmmm.  This was the perfect side-dish to a grand meal of cedar-plank salmon and a snap pea and red pepper saute.

Pan-Seared Polenta Cakes (Kortney’s recipe)

I bought the chub of polenta from Trader Joe’s, then sliced them into 1/2 inch rounds.  Added olive oil to a cast iron skillet over med-high heat and pan-seared both sides of the polenta until brown and crispy.  Once the polenta was cooked and browned on one side, my sister flipped them over and placed a dollop of chevre (goat cheese) on top of each round, followed by diced sun-dried tomatoes, fresh basil leaves and sliced scallions (green onion).   Cook until other side is brown and crispy.  Serve warm.

Ingredients: polenta, chevre (plain or seasoned with herbs), jarred sun-dried tomatoes, basil and scallions

One thing to note:  you have to use the right pan for this.  One that gets hot and maintains temperature.  We used an enameled cast iron skillet.  It took us awhile to get the brown and crispy effect, but it was worth the wait.  The key is to leave the polenta until you notice the browning edges, then flip sides.  If you try to flip too soon, the polenta cakes will stick to the pan.

Yum, yum, yum.

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