My sauteed polenta cakes topped with creamy white corn is something I put together for a quick side dish.
I bought organic polenta that you slice up which makes this recipe fast and easy. You can prepare your own polenta as well, just follow the package directions. Polenta for me is good alone, but adding a topping like cheesy corn was really good! I never grew up eating polenta, it was something I tried on my own as an adult… and loved it. Whenever I am in a super market, I pick some up! You can make this recipe as a great little appetizer too! Hopefully you’ll like this recipe if you try it ;o)
- 6 slices polenta
- 1 tablespoon olive oil, plus more for sauteing.
- 2 scallions, chopped
- 1 tablespoon butter
- 2 1/2 cups white corn, fresh or frozen. (I used frozen)
- 1 medium onion, chopped
- 1 garlic clove, minced
- 4 ounces cream cheese
- 1/2 cup Monterey Jack Cheese
- Salt and pepper to taste
In a medium saute pan add 1 tablespoon olive oil and 1 tablespoon butter. Add onion, and garlic. Saute until softened. Next add your white corn. Cook on medium low until corn is soft. Add cream cheese, salt, pepper,monterey jack and scallions to pan. Stir until blended and cheese has melted. This recipe serves up to 6.
For the polenta cakes. Slice 6 polenta rounds and saute in a pan with olive oil until cooked through. At least 5-6 minutes. To put it altogether, place your polenta cakes on a plate, top with your creamy white corn. Top with extra scallions, and cheese.
Simple as that! Enjoy!