These Polenta Cakes Are TLC in a Pan
AJ Voytko, executive chef of Portland’s The Original Dinerant, invented a playful take on the Amish breakfast favorite fried cornmeal. His polenta cakes use local ingredients sourced from Bob’s Red Mill and Tillamook cheddar cheese. The only trick you need to make perfect polenta? Once the water in your pot comes to a boil, whisk in the polenta, turn the heat down low, and cook until it’s super creamy. Most people don’t allow time for polenta to fully cook, which results in a hard and raw cornmeal mush (ew). A sprinkling of honey, candied bacon bits, and grated cheese will melt your worries away and make a big bowl of TLC, so you won’t be afraid to dive in face-first.Polenta CakesIngredients
Recipe by Extra Crispy
