GF Breaded Polenta Cakes
These creamy, crunchy polenta cakes are a quick cook, relying on pantry staples to get the food on the table fast when time is short. Try our breaded polenta cake recipe as part of a Meatless Monday menu or any other day when you need vegetarian meal options. Serves 6-8 as a side, 4+ as part of an entree.
GF Breaded Polenta Cakes
Ingredients
- 1 tube of pre-cooked polenta, such as Ancient Harvest brand
- 1/4 c Better Batter Gluten Free Flour
- salt and pepper to season flour
- 1 egg, beaten
- 1 - 2 c gluten free breadcrumbs, see note below
- 1/4 c grated Parmesan cheese
- olive oil for frying
- marinara sauce for dipping
Instructions
Prepare the dipping station. The dipping station will include two shallow bowls and a dinner plate. To one bowl add the flour, 1/2 tsp salt, and 1/4 tsp ground pepper. Put the beaten egg in a second bowl.
Place the breadcrumbs and grated Parmesan on the plate and gently mix. Slice the polenta into 1/2-in thick rounds. Roll the polenta rounds first in the flour, gently tapping off excess.
Dip floured polenta into the egg, flipping to coat both sides and the edges. Finally add to the breadcrumb mixture and press to adhere. Set aside and repeat with remaining polenta rounds.
Fry the polenta cakes. Heat 2-4 Tbsp oil in a large skillet. Add 5-6 polenta cakes and cook until golden brown on one side, approximately 3-4 minutes.
Flip and cook on the other side an additional 3 minutes or until golden brown. Remove from pan and place on a paper towel lined plate.
Serve. Repeat with remaining polenta cakes. Serve warm with marinara sauce for dipping.
