Savory Polenta Cake with Citrus Salad | Recipes | Roland Foods

Ingredients

• 2 (8.8 ounce) boxes Roland® Yellow Polenta
• 2 teaspoon salt, divided
• 4 tablespoons butter
• 2 pink grapefruits, segmented
• 2 oranges, segmented
• 1 large fennel bulb, ¼ inch thick slices, ¼ cup fronds reserved
• ¼ cup parsley leaves
• 1 lemon, juiced
• ¾ cups olive oil, divided
• ¼ cup all-purpose flour
• Parmesan, for serving
• Roland® Blood Orange Glaze , for serving (get the Blood Orange Glaze on Amazon )
• Line a 9x13 ¼ sheet tray with plastic wrap leaving an overhang, set aside
• Turn off the heat and add 4 tablespoons of butter. Allow to cool slightly
• Pour the polenta into the prepared sheet tray. Cover with plastic and allow to chill in the fridge for at least 4 hours
• Slice the fennel bulb into quarters lengthwise. Using a mandolin, slice the quarters a ¼ of an inch thick
• In a large mixing bowl, combine grapefruit segments, orange segments, fennel slices, fennel fronds, parsley, lemon juice, ¼ cup olive oil, and 1 teaspoon salt. Mix to combine and set aside
• Using a 3-inch cookie cutter cut out polenta cakes from chilled polenta
• Dust the polenta cakes with flour
• In a large sauté pan over high heat, add 1 tablespoon olive oil. Add the cakes to the pan and crisp on both sides, about 2 minutes per side or until golden. Repeat with remaining oil and polenta cakes
• Serve with grated parmesan, fennel citrus salad, and top with Roland® Blood Orange Glaze