Recipe courtesy of Guy Fieri
Spicy Polenta Cakes
Total:
2 hr 50 min
Active:
50 min
Yield:
8 servings
Level:
Easy
Total:
2 hr 50 min
Active:
50 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Combine the milk, salt and 2 cups water in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and slowly whisk in the polenta. Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes. Stir in the queso blanco, butter, cilantro, pepper and jalapeno. Simmer for 10 minutes, stirring frequently. Taste and adjust the seasoning as needed.

Generously butter a 9-by-9-inch baking pan. Pour the polenta into the pan and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours, until firm.

Preheat a griddle pan over medium heat. Invert the polenta onto a clean cutting board and slice it into nine 3-inch squares. Brush the squares on both sides with the olive oil, then griddle them until golden brown and warmed through, about 3 minutes per side. While warm, drizzle the polenta cakes with the honey and squeeze lime juice over the top. Serve.

IDEAS YOU'LL LOVE

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Creamy Corn Polenta

Recipe courtesy of Giada De Laurentiis

Coconut Cake

Recipe courtesy of Ina Garten

Cod Cakes

Recipe courtesy of Lee Pinto

Spicy Lemon Garlic Shrimp

Recipe courtesy of Ree Drummond

Creamy Polenta

Recipe courtesy of Food Network

Kyle's Lemon Pound Cake With Reba's Royal Glaze

Recipe courtesy of Trisha Yearwood

Orange Ombre Birthday Cake with Chocolate Frosting

Recipe courtesy of Nancy Fuller

Crab Cakes

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking