Fresh made or left over polenta mixed with eggs and bread crumbs, then made into patties and slow cooked with olive oil and butter. Served hot with butter and maple syrup as a great breakfast main or side for brunch or dinner.
Chef's notes
Polenta is a tasty and versatile food for any occasion. My wife and I usually make a one cup batch and then we have enough left over for a breakfast, brunch, or a dinner side. You can top the patties with cheese or a marinara sauce, incorporate herbs or whatever you might like when you are mixing the bread crumbs and egg. And for breakfast, try some honey or powdered sugar. The choices are endless. MANGIA!
Steps
1
Make The Polenta
Ingredients
1/2 cup polenta
2 cups water
Pinch of sea salt
tsp. EVOO (extra virgin olive oil)
Put two cups of water in your polenta pot, or a good 2 qt. sauce pot, add the salt and EVOO, and bring to a boil. Add the polenta slow but steady stirring constantly till polenta is smoothly mixed into the water. Reduce heat to low and simmer for 10 to 15 minutes stirring occasionally till polenta is a firm but mushy consistency. Put the cooked polenta in a plastic container and into the refrigerator to cool completely.
2
Mix and Cook
Ingredients
1 large egg
1/2 cup Italian seasoned bread crumbs
Pinch of sea salt
Tsp. EVOO
Tsp. butter
Heat your griddle over medium heat and add the EVOO and butter. In a medium bowl, whisk the egg and add the cooled polenta and bread crumbs. You can use the whisk but I prefer mixing with my hands. Then shape the mix into 4 patties and cook on the griddle, turning till golden brown on each side. Serve on warmed plates with plenty of butter and maple syrup.
