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Gorgonzola Polenta Cakes

Italian.Chef's picture
  Olive oil 3 Tablespoon
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), minced or pressed
  Finely chopped parsley 2 Tablespoon
  Stove top polenta 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Crumbled gorgonzola/Other blue-veined cheese 1⁄3 Cup (5.33 tbs)
  Egg 1 , beaten just to blend

Heat 1 tablespoon of the oil in a wide frying pan over medium heat.
Add onion and cook, stirring often, until soft but not brown (about 5 minutes).
Add garlic and stir until opaque.
Remove pan from heat and stir in parsley; set aside.
Prepare Stove-top Polenta, but omit salt.
Into warm polenta, stir onion mixture, Parmesan cheese, and Gorgonzola cheese.
Let stand for at least 5 minutes to firm up slightly.
Blend in egg.
Heat remaining 2 tablespoons oil in a wide nonstick frying pan over medium heat.
Scoop out polenta, using a scant 1/2 cup for each portion, and slide into oil; flatten slightly to make round patties.
Don't crowd pan (you can cook about 4 patties at a time).
Cook patties, turning carefully once, until browned on both sides (10 to 12 minutes total).

Recipe Summary

Side Dish

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