Polenta Cakes

Recipe by Tamatiestraat

Serves 14.

  • Bring a large pot with the 2L water to a boil.
  • Add the salt & pepper & butter to the water to melt.
  • When the water starts boiling, pour the polenta into the pot, whisking the whole time to ensure no lumps form.
  • It will stiffen quite quickly, just keep stirring for 1 minute (for instant & 5 minutes for other brands).
  • Add the grated cheese to the polenta and stir it in with a wooden spoon and season again with salt & pepper.
  • Scoop the polenta into an olive oil-coated small pan and smooth the top with a spoon.
  • Refrigerate it for 15 minutes (or longer) to set.
  • Turn the polenta out onto a wooden board.
  • Slice into serving-size squares and pack onto a serving dish.
  • Drizzle the pan juices from the shanks on top of the polenta cakes.
  • Keep heated until served.
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