A porridge-like Italian side dish turned beautiful cakes for an appetizer that go perfectly with Sophie’s Pistachio-Citrus-Crusted Scallops With Citrus-Dijon Vinaigrette. Enjoy.
1/4 Cup Polenta
Salt and Pepper, to taste
1/4 Stick Butter or Margarine, Softened
Parmesan Cheese, Grated
Sharp Cheddar Cheese, Grated
Garlic Powder, to taste
Olive Oil Cooking Spray
Fresh Basil Leaves, Washed
1. Cook polenta according to package directions, and season with salt and pepper and garlic powder. Stir in butter, grated Parmesan cheese, and grated sharp cheddar cheese, and turn off the heat.
2. Pour into a well greased baking dish, let cool, and set, and cut circles out of the polenta.
3. Spray oil into a pan, heat, and sear polenta cakes on both sides over medium-low heat until slightly golden, making sure they do not stick or break.
4. Place some on a plate, slightly overlapping, garnish with a fresh basil leaf in the middle of the stack, and enjoy.
Yields: 4 seared cheesy garlic polenta cakes