Description
Simple recipe for savory and slightly sweet polenta cakes topped with cooked apples and sharp cheddar cheese.
Ingredients
Scale
- 1 cup instant polenta
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon butter
- 1 large apple, peeled, cored, and diced
- 1/4 cup chopped onion
- 1/2 teaspoon dried thyme
- 1/4 cup shredded sharp cheddar cheese
- 2 tablespoons olive oil
Instructions
- Bring water and salt to a boil in a saucepan.
- Slowly whisk in the polenta. Reduce heat to low and cook, stirring frequently, for 5 minutes until thick.
- Stir in the butter until melted.
- Pour the polenta mixture into a lightly oiled 8×8 inch baking dish. Spread evenly and let it cool until firm, about 30 minutes.
- While polenta cools, heat olive oil in a skillet over medium heat. Add the diced apple and onion. Cook until softened, about 5 to 7 minutes.
- Stir in the dried thyme. Remove from heat.
- Once the polenta is firm, cut it into 8 squares.
- Heat a large skillet over medium heat. Add the polenta squares and cook for 3 to 4 minutes per side until golden brown and crisp.
- Top each warm polenta cake with the apple and onion mixture.
- Sprinkle the cheddar cheese over the topping and cook briefly until the cheese melts, about 1 minute. Serve immediately.
Notes
- You can use pre-cooked polenta if you have leftovers.
- Use a firm, tart apple like Granny Smith for best texture.
- For a richer flavor, substitute half the water with chicken or vegetable broth.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Stovetop and Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 cakes
- Calories: 210
- Sugar: 5
- Sodium: 350
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 2
- Protein: 6
- Cholesterol: 15
Keywords: polenta, apple, cheddar, savory cakes, quick side dish