adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sweet polenta corn cakes with balsamic tomatoes
0 Likes
Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Delicious polenta corn cakes, great for brunch or lunch. Make plenty, they'll disappear fast!
Ingredients:
  • 2 x 240g pkts cherry truss tomatoes
  • 30.00 ml balsamic vinegar
  • 24.00 gm brown sugar
  • Salt & freshly ground black pepper
  • 1L (4 cups) chicken style liquid stock
  • 260g (1 1/2 cups) polenta (cornmeal)
  • 1 x 420g can corn kernels, rinsed, drained
  • 70g (1 cup) shredded parmesan
  • 3 green shallots, ends trimmed, thinly sliced
  • 80ml (1/3 cup) olive oil
  • Creme fraiche, to serve
Instructions:
  • Preheat your oven to 200°C. Prepare a baking tray with baking paper. Arrange tomatoes on the tray. In a jug, mix vinegar and sugar until sugar dissolves. Drizzle the tomatoes with the vinegar mixture. Season with salt and pepper. Roast in the oven for 15-20 minutes until tomatoes are just tender.
  • While waiting, heat the stock in a saucepan over high heat until it boils. Slowly pour in the polenta in a continuous, thin stream while stirring constantly with a wooden spoon until well mixed. Lower the heat to low. Cook for 30 minutes, stirring occasionally, until the polenta is tender. Take the saucepan off the heat. Mix in the corn, parmesan, and green shallot. Let it sit for 20 minutes to cool before serving.
  • Shape 2 tablespoons of polenta into a 5cm patty using your hands, then place it on a plate. Repeat this step until you have made a total of 32 patties with the remaining polenta.
  • Heat oil in a frying pan over medium heat. Cook one batch of patties for 3-4 minutes per side until golden and thoroughly cooked. Transfer to a paper towel-lined plate and repeat with the remaining patties in 3 more batches, making sure to reheat the pan between each batch.
  • Arrange the corn cakes on a serving platter, and garnish each with a spoonful of creme fraiche and a fresh tomato on top. Serve promptly.

Similar Recipes