Crispy Polenta Cakes with Zesty Lemon Basil Aioli
Polenta cakes are the ultimate comfort food, crispy on the outside and creamy on the inside. This recipe elevates the humble polenta with a burst of flavor from a zesty lemon basil aioli, making them a perfect appetizer or side dish. Ready in about an hour with minimal hands-on time, these golden cakes are sure to become a favorite.
Ingredients
- 1 cup cornmeal
- 4 cups vegetable broth
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil, chopped
- 1 lemon, zested and juiced
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Cook the Polenta: In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal and salt, stirring constantly until the mixture thickens (about 5 minutes).
- Add Cheese and Basil: Remove from heat and stir in the Parmesan cheese and chopped basil. Pour the mixture into a greased baking dish and spread evenly. Let cool and set for at least 30 minutes.
- Prepare the Aioli: In a bowl, mix together the mayonnaise, lemon zest, lemon juice, minced garlic, and a pinch of salt and pepper. Adjust seasoning to taste and refrigerate until ready to serve.
- Cut and Fry: Once the polenta has set, cut it into squares or rounds. In a frying pan, heat olive oil over medium heat. Fry the polenta cakes until golden and crispy on both sides (about 3-4 minutes per side).
- Serve: Plate the crispy polenta cakes and drizzle with the lemon basil aioli. Enjoy warm as a delightful appetizer or side dish.
Cook’s tips
- Make sure the polenta is completely cool and firm before cutting – chilling it in the fridge for 30 minutes helps achieve clean, crisp edges.
- Use a non-stick skillet and just enough oil to coat the bottom; too much oil can make the cakes greasy.
- Don't overcrowd the pan – fry in batches so each cake gets a golden crust without steaming.
- For extra crispiness, dredge the cut polenta lightly in cornstarch or flour before frying.
- If you prefer a thicker aioli, use less lemon juice; for a thinner dip, add a teaspoon of water.
Substitutions
- Use chicken broth instead of vegetable broth for a richer flavor.
- Substitute the Parmesan with Pecorino Romano or a vegan hard cheese for a dairy-free version.
- Swap mayonnaise with Greek yogurt or vegan mayo for a lighter or plant-based aioli.
- Use dried basil (1 tablespoon) if fresh basil isn't available, but add it to the aioli rather than the polenta.
- For a gluten-free option, ensure your cornmeal is certified gluten-free; this recipe is naturally gluten-free.
Storage & reheating
Store leftover polenta cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a little oil until crispy again, or in an air fryer at 375°F for 5-7 minutes. The aioli can be kept separately in the fridge for up to 5 days.
Frequently asked questions
Can I make the polenta cakes ahead of time?
Yes, you can prepare the polenta, let it set, cut into shapes, and refrigerate them for up to 2 days before frying. Fry them just before serving.
What if my polenta is too soft to cut?
If the polenta hasn't set firmly, refrigerate it for another 15-20 minutes. You can also add a little more cornmeal while cooking to achieve a stiffer consistency.
Can I bake the polenta cakes instead of frying?
Absolutely. Brush the cakes with olive oil and bake at 425°F for 15-20 minutes, flipping halfway, until golden and crispy.
Is this recipe vegan?
As written, it contains Parmesan and mayonnaise. To make it vegan, use vegan Parmesan and vegan mayo, and ensure the broth is vegetable-based.
