How To Make Crispy Cheesy Cornmeal Cakes
These cornmeal cakes are loaded with Colby Jack cheese, coated with breadcrumbs, then fried into a crispy cake. Enjoy these with tomato sauce.
Add water to a heavy-bottomed pot, then add the cornmeal in soon after.
Mix in the salt, milk and cheese.
Stir the polenta (cornmeal mixture) until it starts to pull away from the side of the pot.
Pour into a rectangular pan and cool in the fridge or freeze until it sets up firmly.
Set up a dredging station of flour, egg, and breadcrumbs.
Cut the cornmeal cakes to the desired size and thickness.
Dredge into the flour, egg, then breadcrumbs and cook in a skillet with ¼ inch of canola oil until both sides are crispy.
Serve with tomato sauce.
- Calories: 381.08kcal
- Fat: 14.69g
- Saturated Fat: 6.33g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.92g
- Polyunsaturated Fat: 1.51g
- Carbohydrates: 48.15g
- Fiber: 2.40g
- Sugar: 2.18g
- Protein: 12.99g
- Cholesterol: 64.52mg
- Sodium: 672.78mg
- Calcium: 221.68mg
- Potassium: 158.26mg
- Iron: 2.95mg
- Vitamin A: 97.53µg
- Vitamin C: 1.90mg
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