PAN-FRIED POLENTA CAKES

AvatarCaxton magazines staff
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Miranda and Christophe Dubois of L’Epis Dore French Bakery and Cafe, enjoy entertaining friends at long lunches that are simple yet delicious

PAN-FRIED POLENTA CAKES

INGREDIENTS

  • 2 litres chicken stock
  • 500g polenta
  • 50g Parmesan cheese, finely grated
  • 15ml thyme leaves
  • salt and black pepper, to taste
  • 30ml olive oil

METHOD

1. Boil the stock in a large pan, add the polenta and using a wooden spoon beat the mixture together. Cook for 2–3 minutes. Stir in the cheese, thyme and seasoning.
2. Spread the mixture (about 4cm thick) in a flat tin and leave to set.
3. Cut out rounds with a cookie cutter, then pan-fry in olive oil for 2–3 minutes per side until golden brown.

This recipe serves 8 – 10.