Savory Coffee & Anchovy Polenta Cakes
These unique polenta cakes offer a delightful breakfast with a complex flavor profile. A hint of coffee grounds and the salty umami of anchovies create a surprisingly harmonious bitter and savory experience, balanced by creamy polenta.
Prep Time
45 min
Difficulty
Easy
Servings
4
Calories
280 kcal
Instructions
- 1
In a saucepan, bring water and milk to a simmer.
~5 min - 2
Slowly whisk in the polenta, ensuring no lumps form.
~2 min - 3
Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until thick and creamy.
~25 min - 4
Stir in the grated Parmesan cheese, chopped anchovies, coffee granules, salt, and pepper until well combined.
~2 min - 5
Pour the polenta mixture into a shallow dish or baking sheet lined with parchment paper, spreading it about 1/2 inch thick. Let it cool and set for at least 15 minutes in the refrigerator, or until firm.
~15 min - 6
Cut the set polenta into desired shapes (squares, circles).
~3 min - 7
Heat olive oil or butter in a frying pan over medium heat.
~2 min - 8
Fry the polenta cakes for 3-4 minutes per side, until golden brown and crispy.
~8 min
Tips
- For a deeper coffee flavor, you can use finely ground espresso beans and steep them in the liquid mixture before straining them out. Be sure to strain thoroughly to avoid gritty cakes.
- Serve these savory polenta cakes with a dollop of Greek yogurt or a poached egg for a more substantial breakfast.
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