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Gorgonzola Polenta Cakes Recipe
|Olive oil||3 Tablespoon|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Finely chopped parsley||2 Tablespoon|
|Stove top polenta||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Crumbled gorgonzola/Other blue-veined cheese||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten just to blend|
Serving size: Complete recipe
Calories 1048 Calories from Fat 753
% Daily Value*
Total Fat 83 g127.6%
Saturated Fat 26.4 g131.9%
Trans Fat 0 g
Cholesterol 286.5 mg
Sodium 2105.4 mg87.7%
Total Carbohydrates 44 g14.6%
Dietary Fiber 3.2 g12.7%
Sugars 6.2 g
Protein 36 g71.3%
Vitamin A 69.7% Vitamin C 84.3%
Calcium 73.7% Iron 79.4%
*Based on a 2000 Calorie diet
Add onion and cook, stirring often, until soft but not brown (about 5 minutes).
Add garlic and stir until opaque.
Remove pan from heat and stir in parsley; set aside.
Prepare Stove-top Polenta, but omit salt.
Into warm polenta, stir onion mixture, Parmesan cheese, and Gorgonzola cheese.
Let stand for at least 5 minutes to firm up slightly.
Blend in egg.
Heat remaining 2 tablespoons oil in a wide nonstick frying pan over medium heat.
Scoop out polenta, using a scant 1/2 cup for each portion, and slide into oil; flatten slightly to make round patties.
Don't crowd pan (you can cook about 4 patties at a time).
Cook patties, turning carefully once, until browned on both sides (10 to 12 minutes total).