SkyMeal's Star-Cut Polenta Cakes

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups water
  • Kosher salt
  • 3/4 cup coarse-ground cornmeal
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • 1/2 cup grated Parmesan
  • 1 medium carrot, grated
  • 1/2 medium zucchini, grated
  • 1 tablespoon diced red onion, sauteed
  • SkyMeals Yogurt Dip, recipe follows
  • Equipment: Star cookie cutter
Directions
  • In a large pot, bring 2 cups of water and a pinch of salt to a boil. Reduce heat and slowly pour in cornmeal, stirring constantly. Cook, stirring occasionally, until the polenta pulls away from the sides of the pot and is thick and lump free.

  • Stir in the butter and season with salt and pepper, to taste. Stir in the Parmesan and vegetables.

  • Press the polenta into a small parchment paper-lined pan, to the desired thickness and chill in the refrigerator.

  • Preheat oven to 300 degrees F. Using a star cookie cutter, cut polenta into stars and arrange them on a greased cookie sheet.

  • Bake shapes for 10 minutes until lightly browned. Let cool, pack, and serve with the yogurt dip.

Skymeals Yogurt Veggie Dip:
  • 1 cup low-fat yogurt

  • 1 1/2 tablespoons chopped scallions

  • 1 1/2 tablespoons chopped dill

  • 1 teaspoon freshly squeezed lemon juice

  • Kosher salt and freshly ground black pepper, as needed

  • Combine ingredients and mix well. Chill and pack.

  • Yield: about 4 servings


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