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Honeyed Polenta Cakes With Fresh Tomato Chutney

CulinaryCarrie's picture
My honeyed polenta cakes with fresh tomato chutney are a great way to help incorporate a healthy Mediterranean flair to your diet which can be a keystone in the fight to prevent cancers as well as illnesses such as diabetes and heart disease, doctors say. Filled with the great flavors and ingredients of the area, a Mediterranean diet includes fruits, vegetables and grains that contain chemical compounds shown to possess restorative properties.
Ingredients
For the polenta cakes
  Cornmeal 1 Cup (16 tbs)
  Vegetable stock 2 Cup (32 tbs)
  Honey 1 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Olive oil 1⁄4 Cup (4 tbs) (For deep frying)
  Butter 1 Tablespoon
For the tomato relish / chutney
  Tomatoes 1 Pound, core (washed, cored and coarsely chopped)
  Apple cider vinegar 3⁄4 Cup (12 tbs)
  Spanish onion 1⁄2 Cup (8 tbs), mince
  Cinnamon stick 1 Small
  Kosher salt 1 Teaspoon
  Light brown sugar 1⁄2 Cup (8 tbs)
  Molasses 1 Tablespoon
  Ginger root 1 Teaspoon, mince (peeled and minced)
  Garlic 2 Clove (10 gm), mince
  Chili pepper 1⁄2 Teaspoon, mince (seeded and minced)
  Vegetable oil 2 Tablespoon
  Coriander seeds 1 Tablespoon
  Cloves 8 Small
  Black mustard seeds 1 Tablespoon
Directions

FOR THE POLENTA CAKES

GETTING READY
1. In a saucepan pour the vegetables stock and bring it to a boil.
2. Add the polenta cornmeal to the stock and whisk.
3. Reduce the heat to low and simmer for 30 minutes, once done pour the polenta in a shallow pan to cool and firm up.
4. Allow the polenta to cool for 60 minutes before cutting or until ready to pan fry it.

MAKING
5. After 60 minutes cut the polenta in your desired shape and heat up a pan over medium heat with some olive oil and butter.
6. Once the oil and butter is well incorporated increase the heat to medium high.
7. In a plate place some flour and coat the polenta in the flour and lightly shake off the excess flour.
8. Fry the polenta for 1-2 minutes on each side or until golden brown.
9. Once done drain it on a paper towel.

SERVING
10. Serve the polenta cakes along with some nice tomato chutney, drizzle some honey on top.

FOR THE TOMATO RELISH / CHUTNEY

GETTING READY
1. Wash and core the tomatoes and coarsely chop the tomatoes and keep it aside.
2. Mince the Spanish onion and garlic, peel and mince the ginger root, keep everything aside in separate bowls.
3. In a sauce pot combine tomatoes, onions, brown sugar, apple cider vinegar, molasses, cinnamon stick, kosher salt, ginger roots, garlic, vegetable oil and fresh chili pepper
4. In a warm pan over low heat toast the whole spices coriander seeds, cloves and black mustard seed for few minutes.
5. Grind or add whole to the tomato chutney and let it simmer for 30 minutes or until the liquid is completely reduced and you get a paste like consistency.
6. Once done transfer it in a bowl.

SERVING
7. Serve warm or cool tomato chutney along with polenta cakes.

Things You Will Need
saucepan
saute pan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Appetizer
Taste: 
Savory
Restriction: 
Low Cholesterol
Preparation Time: 
90 Minutes
Cook Time: 
70 Minutes
Ready In: 
160 Minutes
Servings: 
8

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