Gluten Free Cream Cheese Polenta Cakes (or Goat Cheese)

Are you guilty of serving the same old side dishes or appetizers? Tonight, I created these gluten free polenta cakes to change things up a bit. My husband and I fell in love with them. The crunchy topping was a nice touch. You can make them with cream cheese or goat cheese. I used cream cheese. Try them and let me know how you and yours enjoyed them.

Gluten Free Cream Cheese Polenta Cakes (or Goat Cheese)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 25 minutes

Yield: Makes 16 polenta cakes

Gluten Free Cream Cheese Polenta Cakes (or Goat Cheese)

Flavorful gluten free polenta cake appetizers or side dish with a crunchy flavorful topping. All made on the stove-top. Use cream cheese or goat cheese.

Ingredients:

  • 1 tablespoon unsalted butter (or oil), for dish
  • 2-1/4 cups water, plus more if necessary
  • 1 cup milk
  • 3/4 cup gluten free yellow grits (Arrowhead Mills)
  • 1/4 to 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon white (or black) pepper (optional)
  • 1/3 cup (2.7 ounces) soft gluten free cream cheese (Philadelphia)
  • 2 tablespoon dried basil, divided
  • 1/2 teaspoon onion powder
  • 2 tablespoons extra-virgin olive oil, or as needed
  • 1/3 cup gluten free breadcrumbs, seasoned* (or plain) (4C brand)

Instructions:

  1. Butter an 8 x 8-inch baking dish; set aside.
  2. In a medium saucepan, add water and milk; bring to a low boil over medium-high heat.
  3. Reduce heat to medium-low and slowly add the grits while constantly whisking. Season with salt and pepper, to taste. Cover and cook for 20 minutes. Stir at least twice during cooking. It has a tendency to stick to the saucepan.
  4. Stir in the cream cheese, 1 tablespoon of the basil, and onion powder. Add additional salt and pepper if desired.
  5. Scoop the polenta into the prepared baking dish and distribute evenly. Sprinkle the remaining basil on top and refrigerate for at least 40 minutes or until firm. If refrigerating overnight, cover once cool.
  6. Slice into 16 small equal-sized squares, but leave them in the dish.
  7. Spread the breadcrumbs on a plate. Spray the top of the polenta with olive oil spray.  Remove the squares from the dish and press the tops into the breadcrumbs.
  8. Preheat a 12-inch skillet over medium to medium-high heat with a little oil. Fry 8 of the polenta cakes at a time, breadcrumb side down until golden brown, about 2 minutes or longer. Turn them over and fry until golden brown on the bottoms. Fry the next batch of 8 in the same manner. Keep the first 8 in a warm oven. Serve warm as an appetizer or side dish.
  9. If desired, top with Pesto Sauce, Pizza Sauce or Marinara Sauce, if desired. However, they are divine just the way are.

Tips

*I used seasoned 4C gluten free bread crumbs. Be sure to purchase the gluten free variety as 4C also sells gluten products.

Ingredients in 4C Gluten Free Seasoned Breadcrumbs: Gluten Free Crumbs (Rice Flour, Raisin Juice Concentrate, Honey, Salt), Grated Pecorino Romano Cheese [Pasteurized Sheep's Milk, Cheese Culture, Salt, Enzymes (Rennet)], Salt, Dehydrated Parsley Flakes, Spices, Onion Powder, Garlic Powder.

Leave a Reply

Your email address will not be published. Required fields are marked *