White Cheddar Polenta Cakes


5 cups of water

1 teaspoon salt

1 cup Bob’s Red Mill Organic Corn Grits Polenta

1 tablespoon Extra Virgin Olive Oil

1 cup shredded cheddar cheese

Freshly ground peppercorns



1. Bring to boil in a large pan water and salt.

2. Gradually add in the polenta and stir with a wooden spoon.

3. Reduce heat to low and cook until mixture thickens. Stir as needed.

4. Spray a casserole dish with cooking spray and line with plastic wrap.

5. Pour the cooked polenta into the lined dish. Distribute evenly. Cover and set in the refrigerator for 2 hours.

6. Transfer the polenta to cutting board and using a round cookie cutter, cut polenta circles.

7. Heat 1 tablespoon of extra virgin olive oil in a sauté pan and when hot, place the polenta circles into the pan until both sides have a golden crust.

8. Season with freshly ground peppercorns. Serve hot.


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