Boiling water blooms the yellow cornmeal before egg, milk, and melted butter enrich the batter; lemon zest and blueberries fold in last for tender, golden johnny cakes.
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In large bowl, whisk cornmeal, salt and maple crystals. Slowly add water. Cover and let stand for 10 minutes .
In separate bowl, beat together egg, milk and melted butter. Add to cornmeal mixture.
In separate bowl, whisk together flour and powder and stir into batter with few swift strokes. Add lemon zest and blueberries, if using.
Using 1-ounce ladle, pour batter onto griddle. Cook cakes until bubbles in batter break on surface; flip and cook until browned.
NaN%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.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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