These polenta cakes boast a balance of sweet and savory flavors and soft and crisp textures that make them an extremely satisfying side. Our Autumn Squash Polenta is studded with sweet butternut squash and flavored with maple syrup, leeks and Parmesan cheese.

Prep time: 130 min

Cook time: 30 min

Total time: 160 min

Autumn Squash Polenta Cakes with Bacon
Copyright Recipe © 2015 Woodland Foods

Ingredients

Makes 8 servings

Directions

  1. Cook bacon until crispy in skillet over medium heat. Transfer to paper towels to drain.

  2. Bring water to boil in large saucepan, and slowly whisk in polenta. Whisk while simmering for 3 minutes, until very thick. Season with black pepper. Crumble bacon and stir into polenta.

  3. Pour polenta mixture into greased loaf pan, and chill 2 hours.

  4. Slice set polenta into 8 equal slices. Heat 1 tablespoon butter in large skillet over medium-high heat. Add four polenta cakes to skillet, and cook until golden brown and lightly crisped on both sides. Repeat with remaining butter and polenta cakes.

  5. Serve garnished with grated Parmesan cheese.