Herb and Cheese Polenta Cakes


  • 6 cups water

  • 2 tsp. salt

  • 1 ¾ cups yellow cornmeal

  • ¾ cup parmesan cheese, grated

  • ¾ cup whole milk

  • 6 Tbsp. (3/4 stick) unsalted butter

  • 3 Tbsp. fresh Italian parsley leaves, chopped

  • 2 tsp. fresh rosemary leaves, finely chopped

  • 2 tsp. fresh thyme leaves, chopped

  • ½ tsp. freshly ground black pepper


  1. Preheat oven to 350 degrees. Bring the water to a boil in a heavy large saucepan. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a sheet tray. Bake at 350 degrees until golden brown; about 15 minutes.

Recipe by Gerardo C., FLIK Independent Dining Executive Chef

#vegetarian #glutenfree #nutfree #sides

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