Grilled Polenta Cake

Pin It
We just got back from an extra indulgent weekend in Buffalo, where all things fatty and delicious were consumed. I had A LOT of chicken wings (Anchor Bar over Duff's -- I don't care what the Travel Channel says) while VB took down La Nova's famous Papa Joe's pizza. We both consumed glasses of robust Cabernet and enjoyed a beautiful weekend of fun and relaxation. But we're back to the grind now and facing the consequences of overeating all weekend long. So I decided to make something easy, delicious and skinny jeans friendly (for me; VB likes his bell bottoms just fine).

You'll need:

• 1 cup of corn meal
• 4 cups of vegetable stock
• 1/2 teaspoon of salt
• 1 teaspoon of dried herbs (try a combination of rosemary, thyme, basil, parsley and oregano)

Bring the vegetable stock to boil in a medium non-stick pot. Add salt and dried herbs. Slowly whisk in corn meal. Whisk vigorously for 5 minutes until the mixture starts to thicken. Turn heat to low, cover and cook for 10 minutes.

Prepare a 8 x 11 oven proof baking dish by spraying it with non-stick spray. Pour the polenta mixture into the baking dish. Smooth out the top with a spatula. If the mixture sticks to the spatula (it will), spray the spatula with non-stick spray as well. Let it cool for 15 minutes before covering and chilling in the fridge, for about 1 to 2 hours.

When you're ready to grill, portion the polenta cakes. I got 8 slices out of my pan. Grill gently over medium high heat in a non-stick skillet or on a grill for about 5 minutes, or until browned. I served this with a side salad and some homemade marinara sauce.

I really like the smokey grill flavor and the crunchy crust. The creamy sweetness of the polenta cakes pairs really well with marinara sauce. The consistency reminds me of turnip cakes, but more creamy and less chunky. The best part? They are filling but don't have that many calories. This meal can't undo the whole weekend of gluttony, but at least it makes me feel less guilty about it.