Crispy Colby Cornmeal Cakes
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
352 kcal
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Course
Main Course
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Cuisine
American
Crispy Colby Cornmeal Cakes
Description
This recipe transforms basic cornmeal into crispy cakes flavored with Colby jack cheese. The cornmeal is cooked directly in water with added salt and then enriched with milk and cheese, stirred until thick and pulling away from the sides of the pot. Cooling in the fridge or freezing helps the mixture firm up, making it easy to cut into cake-sized portions.
The cakes are breaded in a dredging station composed of flour, beaten eggs, and breadcrumbs, which provides a crispy coating after frying in a skillet with about 1/4 inch of oil. Cooking until both sides develop a golden crust yields a satisfying texture contrast: a crunchy exterior with a soft, cheesy inside.
These cornmeal cakes pair well with tomato sauce and can be served as a side dish or appetizer. Preparing them ahead and chilling the polenta mixture helps streamline the cooking process. Using Colby jack cheese adds a mild, melting cheesiness that complements the cornmeal base.
Ingredients
- 6 cups water
- 2 cups cornmeal
- 1/3 cup milk
- 2 teaspoons salt
- 1 1/2 cups Colby jack cheese grated
- 1/2 cup flour
- 2 egg
- 1 cup bread crumbs
- olive oil , for frying
- Parmesan Cheese grated
- 3 tablespoons parsley chopped
Instructions
- Add 6 cups of water to a heavy bottomed pot, then add the cornmeal in soon after. Some recipes call for you to wait for the water to boil. Don’t! Having made these many times, I tried multiple times to put the cornmeal in and whisk as well as I can to prevent lumps. Bottom line is it really doesn’t work and the polenta will start to attack you as it bubbles away, like bubbling hot lava.
- Mix in the salt, milk and cheese.
- Stir the polenta until it starts to pull away from the side of the pot.
- Pour into a rectangular pan and cool in the fridge or freeze until it sets up firmly. Set up a dredging station of flour, egg, and breadcrumbs.
- Cut the cornmeal cakes to your desired size and thickness.
- Dredge into the flour, then egg, then breadcrumbs and cook in a skillet with 1/4 inch of canola oil until both sides are crispy. Serve with your favorite tomato sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 65mg | 22% |
| Sodium | 862mg | 36% |
| Potassium | 232mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 223mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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