Griddled Polenta Cakes

Submitted by Tri-Color Orzo
Submitted by Tri-Color Orzo
This is a delicious side dish, or a beautiful brunch addition!


For the Polenta: 2 cups whole milk 2 cups water 1 teaspoon kosher salt 1 cup polenta 2 tablespoons extra virgin olive oil For the Topping: 1 tablespoon extra virgin olive oil 1 tablespoon butter 1 yellow onion, halved/sliced in 1/4" slices 2 ounces goat cheese, crumbled honey to drizzle

Nutritional information

No nutrition information available


Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes, or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and set aside to cool. While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized- about 20-25 minutes. Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3" round cookie cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side, about 2 minutes, then flip and cook the other sides another two minutes. To assemble the polenta cakes, place on a plate, add one tablespoon of caramelized onions to each cake, top each with about a teaspoon of crumbled goat cheese, and drizzle with honey.