Parmesan Polenta Cakes

• 3 cups Low Sodium Chicken Stock
• 1/2 teaspoons Sea Salt
• 1 teaspoon Pepper
• 1 cup Polenta (corn Grits)
• 1/2 cups Grated Parmesan
• 1 Tablespoon Olive Oil
• 1/4 cups Shredded Parmesan

1. In a large pot, add chicken stock, sea salt, and pepper. Once boiling, add polenta and grated Parmesan cheese. Stir well and let this mixture simmer about 30 minutes. Use a long handled spoon because mixture will pop and bubble. Stir frequently to prevent sticking and burning. This mixture will be really thick.
2. Oil a 9 x 13 baking dish. Once polenta is done cooking, pour polenta into baking dish and let set up about 10 minutes.
3. Once mixture is firm and set, use a biscuit cutter to cut out polenta.
4. In a cast iron skillet, add olive oil. Place the polenta cakes into skillet and top with shredded Parmesan cheese. Let brown about 3 minutes per side. Flip and add cheese to the remaining sides.
5. Enjoy over greens or as a side dish with chicken or pork.
6. Note: I love Bob's Red Mill Polenta. It is my personal favorite.

chicken, salt, pepper, polenta, parmesan, olive oil, parmesan

Taken from tastykitchen.com/recipes/sidedishes/parmesan-polenta-cakes/ (may not work)