Gluten-free cooking is a lot more manageable than people think. Actually, many foods that people eat on a regular basis are gluten-free! Polenta is one of those dishes, and thank god it is. This Italian classic is made out of cornmeal which is then boiled. But, what’s great about polenta is that after it’s cooked, it can retain a solid shape that provides a great base for other dishes. Here is a new twist on polenta that will surely delight.
Ingredients
For this recipe, you need to cook your polenta beforehand. Then, you will need cilantro or any herbs you have on you, garlic, limes, cayenne, salt and pepper to season, and nutritional yeast if it is available.
Method
Combine the cooked polenta and the rest of the ingredients in a bowl and mix well to combine. Then, use your hands to shape the dough into small patties, about 2 inches in diameter. Bake for 10-12 minutes on each side, and make sure you flip them so each side gets an even cook.
Serving
These cakes are so versatile, you can go as simple or complex as you like. They can be eaten as is, with a squeeze of lime, or with some sort of dip like salsa or guacamole on top.
