Using a round cookie cutter or glass, make 6 polenta circles or “cakes.” Place a saute pan over medium heat and add approximately 1 tablespoon of extra virgin olive oil. When the oil is hot, place the polenta circles into the pan. Cook until a golden-ish crust has formed on both sides, turning as little as possible.
By cutting polenta into smaller shapes, it is easier to warm up. While it stays warm and creamy in the center, it forms a nice crispy crust on the outside. Polenta cakes can be either fried or baked. In this recipe, we are frying it. Polenta Taragna - made with corn and buckwheat usually served with cheese and butter
A healthy, low-carb alternative to traditional polenta that’s cooked in half the time! Quarter the cauliflower and remove core/leaves. Top and tail yellow squash and roughly chop into large pieces.
Add the Dry Ingredients to a new bowl – add the polenta, almond meal, baking powder ground cinnamon, granulated sweetener and orange zest and mix to combine. Once these are combined, add to the wet ingredients and gently mix it all together