Polenta Cakes - 4 Ingredients
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Polenta Cakes

Serves 4 Servings


  • 3 cups (750g) Vegetable stock
  • 1 cup raw polenta
  • 1 cup (100g) grated parmesan
  • 3 tablespoons (60g) butter (reserve 1 for frying)


  • In a saucepan, bring the stock to boil and stir in polenta.
  • Continue stirring until mixture has thickened and is creamy.
  • Add cheese and butter and mix well.
  • Season with sea salt and pepper.
  • Spoon polenta into a greased, round 20 cm cake tin and refrigerate until completely cold, then cut into 8 wedges.
  • Heat in a non-stick frying pan and fry polenta each side until crisp and golden.
  • For a little green, add some peas. 

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