Polenta Cakes with a Winter Vegetable Topping

polenta cakes with winter vegetables

It was all rainy and grey this weekend and so I was longing for some good comfort food.

Last night we had one of my sisters over for some moules frites. I discovered a new place to buy fresh fish not too far away from our neighbourhood. I really do love seafood and having a good place like that around is something very precious. Especially when they offer fish from sustainable sources.

It was the first time I was having moules frites at home and I realized that it is not difficult to make at all. Some vegetables, parsley, a bit of fresh cream, white wine and some good quality mussles. Some white wine for the glass and then it’s time to eat with your hands.

I haven’t been posting a lot recently as it is dark when I come home from work and also I have been travelling back and forth between the city I work during the week and the city I live during the weekends. I will be back full time at home in the new year. I have been travelling by train quite a lot recently and I actually really like it. I am writing this from the train.

turnip

So today I made some golden brown polenta cakes topped with some seasonal vegetables. I am totally fascinated by the grotesque shape of some root vegetables. Ugly but beautiful at the same time.

Polenta is something I don’t frequently use in my kitchen, but it’s definitely something nice for the winter. Its creamy texture makes it a perfect comfort food for a warming winter dish. I used the polenta to make some sort of polenta patties with thyme. Polenta is also a good option for anybody on a gluten-free diet.

polenta cakes with winter vegetables


What you need for two people:

For the polenta cakes:

  • 250 g polenta
  • 400 ml milk
  • 100 ml water
  • 1 teaspoon dried thyme
  • A pinch of salt and pepper
  • For the topping:

  • 400g turnip and pumpkin, chopped into small cubes
  • 2 garlic cloves, finely chopped
  • 1 handful of fresh parsley, chopped
  • 1 handful of pumpkin seeds
  • 1 handful of grated pecorino cheese
  • A pinch of salt and pepper
  • Olive oil

  • Steps:

  • In a pot, bring water and milk to a boil
  • Stir in the polenta, thyme, salt and pepper until the polenta thickens
  • Scoop it out like a dough on a baking tray about 2-3 cm thick and set aside
  • Stir-fry vegetables, garlic and pumpkin seeds in a pan until semi-soft
  • Add fresh parsley and the cheese, stir for one minute and then turn off the heat
  • Season to taste with salt and pepper and set aside
  • Take a cup, a glass or something else round to cut out round polenta patties
  • Fry the polenta cakes in olive oil on both sides until they are golden brown
  • Top the polenta cakes with the vegetables and serve hot
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