Crispy Polenta Cakes with Zesty Lemon Basil Aioli
Polenta cakes are the ultimate comfort food, crispy on the outside and creamy on the inside. This recipe elevates the humble polenta with a burst of flavor from a zesty lemon basil
3Prep min
3Cook min
60Total min
4Serves
Polenta cakes are the ultimate comfort food, crispy on the outside and creamy on the inside. This recipe elevates the humble polenta with a burst of flavor from a zesty lemon basil aioli, making it perfect for appetizers or a side dish at dinner. If you’re looking for a dish that impresses without requiring hours in the kitchen, you’ve found it. Imagine biting into a golden-brown polenta cake, its crispy exterior giving way to a soft, buttery center. Each bite is complemented by the refreshing and tangy aioli that adds a delightful kick. Whether served at a gathering or enjoyed for a cozy night in, these polenta cakes are sure to be a crowd-pleaser. Delicious Crispy Polenta Cakes with Lemon Basil Aioli These crispy polenta cakes are seasoned to perfection, served with a creamy and tangy le
Ingredients
- 1 cup cornmeal
- 4 cups vegetable broth
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil, chopped
- 1 lemon, zested and juiced
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Cook the Polenta: In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal and salt, stirring constantly until the mixture thickens (about 5 minutes).
- Add Cheese and Basil: Remove from heat and stir in the Parmesan cheese and chopped basil. Pour the mixture into a greased baking dish and spread evenly. Let cool and set for at least 30 minutes.
- Prepare the Aioli: In a bowl, mix together the mayonnaise, lemon zest, lemon juice, minced garlic, and a pinch of salt and pepper. Adjust seasoning to taste and refrigerate until ready to serve.
- Cut and Fry: Once the polenta has set, cut it into squares or rounds. In a frying pan, heat olive oil over medium heat. Fry the polenta cakes until golden and crispy on both sides (about 3-4 minutes per side).
- Serve: Plate the crispy polenta cakes and drizzle with the lemon basil aioli. Enjoy warm as a delightful appetizer or side dish.
