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Grilled ARC & Roasted Pepper Polenta Cakes

  • Prep Time: 25 minutes

  • Serves: 4 to 6

    1 C Coarse Polenta
    3½ C Low Sodium Chicken Broth
    1 T Butter
    ¼ C Onions, julienne
    2 t Fresh Garlic, chopped
    2 T Fresh Cilantro, chopped
    ½ C Roasted Peppers, julienne
    1½ C Adams Reserve Cheddar, grated
    1 T Kosher Salt
    ¼ t Fresh Ground Black Pepper

In a medium sauce pot over medium-high heat, sauté the onions and garlic with the butter until soft. Add in the broth, salt and pepper and bring to a simmer. While whisking, stream in the polenta slowly to prevent lumps. Bring back to a simmer and lower the heat. Continue to stir frequently to prevent burning. Simmer for about 20 minutes. Taste for doneness and seasoning and adjust as needed.

Fold in the remaining ingredients and spread into an oiled jellyroll pan, keeping the mixture at one end; spread it out to a thickness of about a half-inch. Cover with plastic wrap and let cool in the refrigerator for an hour or overnight.

Pre-heat the grill to about 450F. Turn the polenta out onto a cutting board, cut into desired shapes and brush both sides with a touch of EVOO. Rub the grates of the grill with a touch of oil and grill the cakes for about 4 minutes on each side.