Crispy Polenta Cakes
A breakfast treat for sure. Crispy polenta cakes- a little crunch outside, a little creamy inside…
Three parts milk to one part coarsely ground cornmeal. Milk heated with a knob of butter, some white pepper and sea salt. Cornmeal poured in, lots of stirring. Let go for a good 20 mins. Beat in some heavy cream. Maybe some grated cheese if you are feeling that. Pour into a casserole dish and let chill.
When ready for your awesome fantastic brunch, cut up the chilled polenta into squares, circles or unicorns. Into hot non-stick with a pour of olive oil. Crisp and flip, crisp and serve. Hey polenta. How you doin’