Craving something sweet but not too sweet? Want complex, rich flavors on your plate with minimal effort? Say no more. This recipe was born of boredom and a weird combination of stuff in my refrigerator. I used pre-cooked polenta in tube form; it cooks quickly and is easy to cut into even rounds. Grab Greek yogurt, honey, grapefruit and ginger( I used powdered to shorten prep time), and you’re ready to wow a small crowd or snack sinfully by yourself.
Make the grapefruit cream first! Letting it sit in the refrigerator for a few minutes while the polenta cakes crisp up allows the flavors to marry/ get sexy. FYI polenta is a cornmeal paste or dough traditionally found in Italian kitchens. The mild, savory flavor harmonizes perfectly with the tangy sweetness of the yogurt mixture. I cut half of the tube into 1/2 inch rounds and sauté in olive oil until almost brown- usually 4 minutes per side.
Pour the cream over the cakes or dollop on the side. Drizzle honey over your finished product and garnish with berries or mint if you’re feeling bougie ( I was). You will end up swirling every crumb of polenta into the cream and you will want to pair this with a chilled rosé or sauvignon blanc.
Polenta Skillet Cakes with Grapefruit Cream
Serves 2 – prep 5 mins – cooking 10 mins
9 oz (half of standard tube)pre-cooked polenta
1/2 cup plain Greek yoghurt
4-6 tablespoons fresh grapefruit juice
3 teaspoons ginger
4 tablespoons honey
Olive or coconut oil
Berries for garnish optional
Combine yoghurt, honey, ginger and grapefruit juice in a small mixing bowl. Refrigerate. Cut polenta into 1/2 inch rounds. Sauté rounds in a nonstick pan for about 4 minutes per side until golden. Plate polenta with cream poured over or placed on the side. Drizzle with honey and garnish to your heart’s content!
© The Iron Sister