- 1 2/3 cup water or milk
- salt as needed
- freshly cracked black pepper as needed
- 2 tablespoon unsalted butter ⅓
- ⅓ cup polenta (or yellow corn meal)
- 1 ounce Parmesan grated
- olive oil as need for frying
In a pot over medium heat, bring the water, seasoning and butter to a boil. Whisk in the polenta. Reduce the temperature to medium-low and cook until the mixture leaves the side of the pan, about 5 minutes, whisking constantly. Once cooked, mix in the Parmesan. Turn the polenta out onto a sheet of plastic wrap and let it sit until just cool enough to handle. Then roll it into a tight log and twist the ends. Allow to cool completely and refrigerate until set, about 1 hour.
Unwrap the chilled polenta roll and cut into ½ inch thick slices. In a non-stick or cast iron skillet, heat the oil over medium-high heat. Pan-fry the cakes until golden brown on both sides, turning once, about 3 minutes on each side. The polenta cakes should be firm and crisp on the outside but moist and hot on the inside. Remove from the skillet and drain on paper towels. Serve immediately.