Grilled Cornmeal Cakes

Grilled Cornmeal Cakes Recipe - Vegetarian Italian Cuisine

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6 |

Vegetarian diet

Introduction

Grilled Cornmeal Cakes are a delicious and versatile dish that can be enjoyed as a side or main course. These crispy cakes are made with simple ingredients like water, salt, and cornmeal, making them an easy and budget-friendly option for any meal.

History

Cornmeal cakes have been a staple in many cultures for centuries. Native Americans used cornmeal to make a variety of dishes, including cakes and bread. The tradition of grilling cornmeal cakes likely originated from the need to cook over an open flame, making them a popular choice for outdoor cooking.

Ingredients

3 cups of water
0.5 tsp of salt
1 cup of corn grits, also known as polenta or coarse-grind cornmeal

How to prepare

Lightly coat a baking pan measuring 10.75 x 7 inches with nonstick cooking spray.
In a large saucepan, combine water and salt.
Bring the mixture to a boil.
Add the cornmeal in a slow stream, whisking constantly to prevent lumps from forming.
Reduce the heat to medium-low and simmer, stirring continuously with a wooden spoon, until the mixture thickens, which should take about 18 minutes.
Season with freshly ground pepper to taste.
Spread the cornmeal mixture into the prepared baking pan.
Set it aside until it cools and becomes firm, which should take at least 30 minutes or overnight.
Invert the cornmeal cake onto a work surface and cut it into 6 squares.
Coat a nonstick skillet with cooking spray and heat it over medium-high heat.
Cook the cornmeal cakes, in batches if necessary, until they turn golden brown, which should take 2 to 4 minutes per side.
Serve the cornmeal cakes topped with Shiitake Mushroom Gravy.

Variations

Add chopped herbs or spices to the cornmeal mixture for extra flavor.
Top the cornmeal cakes with cheese, avocado, or salsa for a different twist.
Use different types of cornmeal, such as blue cornmeal or stone-ground cornmeal, for a unique texture and taste.

Cooking Tips & Tricks

Make sure to whisk the cornmeal into the boiling water slowly to prevent lumps from forming.

- Let the cornmeal mixture cool and firm up before cutting and grilling to ensure the cakes hold their shape.

- Use a nonstick skillet and cooking spray to prevent the cakes from sticking during cooking.

- Serve the cornmeal cakes hot off the grill for the best texture and flavor.

Serving Suggestions

Grilled Cornmeal Cakes can be served as a side dish with grilled vegetables, salad, or protein of your choice. They also make a delicious base for toppings like salsa, guacamole, or sour cream.

Cooking Techniques

Grilling the cornmeal cakes gives them a crispy exterior and a soft, fluffy interior. Make sure to cook them over medium-high heat to achieve the perfect golden brown color.

Ingredient Substitutions

If you don't have cornmeal on hand, you can use polenta or grits as a substitute. You can also add in other grains like quinoa or rice for a different texture.

Make Ahead Tips

You can prepare the cornmeal mixture in advance and refrigerate it overnight to firm up. This will make it easier to cut and grill the cakes the next day.

Presentation Ideas

Serve the Grilled Cornmeal Cakes on a platter with a drizzle of olive oil and a sprinkle of fresh herbs for a beautiful and appetizing presentation.

Pairing Recommendations

Grilled Cornmeal Cakes pair well with grilled meats, roasted vegetables, or a fresh salad. They also go well with a glass of white wine or a cold beer.

Storage and Reheating Instructions

Store any leftover cornmeal cakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Grilled Cornmeal Cakes contains approximately 120 calories.

Carbohydrates

Each serving of Grilled Cornmeal Cakes contains approximately 25 grams of carbohydrates.

Fats

Each serving of Grilled Cornmeal Cakes contains approximately 1 gram of fat.

Proteins

Each serving of Grilled Cornmeal Cakes contains approximately 2 grams of protein.

Vitamins and minerals

Cornmeal is a good source of iron, magnesium, and phosphorus, which are essential minerals for overall health.

Alergens

This recipe is gluten-free and dairy-free, making it suitable for those with allergies to wheat or lactose.

Summary

Grilled Cornmeal Cakes are a low-calorie, low-fat dish that is rich in carbohydrates and essential minerals. They make a healthy and satisfying addition to any meal.

Summary

Grilled Cornmeal Cakes are a simple and delicious dish that can be enjoyed in a variety of ways. With their crispy exterior and fluffy interior, they are sure to be a hit at your next meal.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a warm summer day, and I had just finished helping my neighbor harvest her corn crop. As a thank you for my hard work, she handed me a small scrap of paper with a handwritten recipe on it. "Grilled Cornmeal Cakes," it read. I had never heard of such a dish before, but I was intrigued.

I rushed home to my tiny kitchen, eager to try out the new recipe. I gathered all the ingredients – cornmeal, milk, eggs, butter, and a touch of sugar – and got to work. The process was simple enough, mixing the dry ingredients with the wet and forming the batter into small cakes. I then placed them on the grill, letting the sweet aroma of corn and butter waft through the air.

As the cakes sizzled on the grill, I couldn't help but think back to my childhood. My own grandmother was a master in the kitchen, always cooking up delicious meals from scratch. She had taught me everything I knew about cooking, passing down recipes that had been in our family for generations. I could still hear her voice in my head, guiding me through each step of the process.

After a few minutes, the cakes were ready. I eagerly took a bite, savoring the crispy exterior and tender interior. The flavors of sweet corn and butter danced on my tongue, bringing back memories of summers spent on my grandparents' farm. I knew right then and there that this recipe would become a staple in my own repertoire.

Over the years, I continued to perfect the recipe for Grilled Cornmeal Cakes. I experimented with different variations, adding in fresh herbs or cheese to mix things up. Each time I made them, I was transported back to that first day when I discovered the recipe. It was like a piece of my past coming alive in my kitchen.

As I shared the recipe with friends and family, they too fell in love with the simple yet flavorful dish. I often found myself making a batch of Grilled Cornmeal Cakes for backyard barbecues or potluck dinners, always receiving rave reviews. It was a dish that brought people together, sparking conversations and creating memories.

One day, I decided to enter the recipe in a local cooking competition. I was nervous as I presented my dish to the judges, unsure of how it would be received. But as they took their first bite, their faces lit up with delight. They praised the dish for its unique flavors and perfect execution, awarding me first place.

From that moment on, my Grilled Cornmeal Cakes became a legend in our small town. People would often stop me on the street, asking for the recipe or requesting that I make a batch for their next gathering. It was a dish that brought joy and comfort to all who tasted it, a true testament to the power of a good recipe.

As I look back on that fateful day when I first discovered the recipe for Grilled Cornmeal Cakes, I can't help but feel grateful. It was a gift from a kind neighbor, a piece of my past, and a reminder of the joy that cooking can bring. I will continue to make this dish for years to come, sharing it with anyone who appreciates good food and good company. And who knows, maybe one day I'll pass it down to my own grandchildren, carrying on the tradition of delicious homemade meals.