NaN%Lemon-Dill Mayonnaise (for Poached Salmon)
Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
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PAN-FRIED POLENTA CAKES
Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
Prep: 30 minCook: 30 minTotal: 1h
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📝Instructions
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- 1
Pour hot polenta onto parchment-lined half-sheet tray, and spread with lightly oiled spatula to 1/2 inch thickness. Let set until firm, 45 minutes to 1 hour .
- 2
Cut into desired shapes using cookie cutters.
- 3
Spread cornmeal on plate and dredge polenta. Prepare another plate with paper towel for draining.
- 4
Heat 1/4 inch oil in sauté pan, and polenta cakes over medium high heat until golden and crisp. Flip once and other side.
- 5
Drain on paper and serve hot.
📋Details
Meal Typemain
Seasonspring, summer, autumn, winter
⚗Elemental Properties
🔥Fire
30%
💧Water
13%
🌍Earth
38%
💨Air
20%
⚗️Alchemical Scores
MonicaConstant
—/100
Heat11%
Entropy30%
Reactivity60%
0.184
Heat
0.520
Entropy
1.036
Reactivity
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