Gorgonzola Polenta Cakes
|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).
Serving size: Complete recipe
Calories 1731 Calories from Fat 749
% Daily Value*
Total Fat 83 g127.9%
Saturated Fat 25.9 g129.5%
Trans Fat 0 g
Cholesterol 286.5 mg95.5%
Sodium 1378.2 mg57.4%
Total Carbohydrates 201 g67.1%
Dietary Fiber 20.7 g82.8%
Sugars 7.7 g
Protein 52 g103.5%
Vitamin A 79.9% Vitamin C 84.3%
Calcium 75.2% Iron 66.3%
*Based on a 2000 Calorie diet