• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 6
    OK

    Pumpkin Polenta Cakes with Queso Fresco

    Enjoy the flavors of fall's favorite gourd with these Pumpkin Polenta Cakes with Queso Fresco. Salty and slightly sweet, they make an excellent appetizer, topped with a fresh roasted sweet pepper sauce.


    Ingredients
    For the Pumpkin Polenta Cakes
    1
    cup
    polenta or coarse yellow grits
    1/3
    cup
    pumpkin puree
    1
    tablespoon
    butter
    *
    salt
    3/4
    cup
    queso fresco, finely chopped plus 1/4 for garnish
    1
    tablespoon
    coconut oil
    For the Fresh Roasted Sweet Pepper Sauce
    6
    small sweet yello, orange, or red bell peppers, blistered
    2
    tablespoons
    Olive Oil
    *
    Salt and pepper, to taste
    *
    cilantro, coarsely chopped as garnish
    Directions
    Butter a high walled sheet pan and set aside.
    Make polenta cakes: Bring 3 cups of water to a boil in a large sauce pan over medium heat. Whisk in polenta, pumpkin puree, and butter. Continue to whisk until thick and cooked through, about 20 minutes. Remove polenta from heat and season with salt to taste. Fold in queso fresco. Pour polenta into sheet pan, spreading to 1/4 inch thickness. Allow to cool completely at room temperature.
    Make the roasted sweet pepper sauce: in a food processor combine sweet peppers and olive oil. Pulse and blend until a thick sauce forms. Season with salt and pepper to taste. Set aside.
    Make cakes: Using a 3 or 4-inch round cookie cutter, cut rounds of polenta and set aside. In a sauté pan on medium heat melt coconut oil. Once hot, pan fry polenta rounds for 1-2 minutes per side.
    Assemble cakes: stack a few rounds of polenta with a bit of sweet pepper sauce between each round. Top with a bit more sauce and garnish with a sprinkle of cilantro and queso fresco.

    The base number of servings for this recipe is 6
    OK

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