Polenta Cake

Polenta cakes are very easy to make and do make a nice side or appetizer and they freeze well. They might be better with butter or cheese but I keep them healthy style because I think they are creamy enough as they are.

All they are is for two dozen muffins are 9 cups boiling salted water that you add 2 cups of regular polenta. Bring down your heat to simmer for at least 20 minutes. Then pour into two muffin pans and bake at 400 degrees till slightly browned. Salt and pepper the tops lightly but don’t remove from pan till they are cool.

You can make them plain or add things to them. The ones pictured have corn kernels, hatch chilies, onions, red bell pepper, jalapeño and cilantro. I just threw them into mixture as it simmered.

Speaking of Polenta

Polenta from the Wriggly Mansion

I will never forget the Polenta tower that was served to me at the Wriggly Mansion. It sort of looked happy to see me. It was very stiff and bread like. Honestly I think the chef just used muffin mix and mixed it with polenta. The Wriggly Mansion has hired a new Chef since my visit.