Gluten Free Polenta Cakes

These gluten-free polenta cakes are crispy on the outside and creamy on the inside. They make a delicious appetizer or side dish.

Ingredients - Serves 4

In a large saucepan, bring the water to a boil. Add the salt.
Slowly whisk in the polenta and reduce the heat to low. Cook for 15-20 minutes, stirring frequently, until the polenta thickens.
Remove the polenta from the heat and stir in the olive oil, grated Parmesan cheese, chopped fresh herbs, garlic powder, and black pepper.
Spread the polenta mixture onto a greased baking sheet and smooth it out to about 1/2-inch thickness. Let it cool for 10 minutes.
Using a round cookie cutter or a glass, cut out individual polenta cakes from the cooled mixture.
Coat each polenta cake with gluten-free breadcrumbs, pressing gently to adhere.
Heat the olive oil in a large skillet over medium heat. Fry the polenta cakes for 3-4 minutes on each side, until golden brown and crispy.
Transfer the cooked polenta cakes to a paper towel-lined plate to drain excess oil.
Serve the gluten-free polenta cakes warm as an appetizer or side dish.