Lemon Polenta Cakes with Asparagus, Peas, and Cheese Crust

Name: Lemon Polenta Cakes with Asparagus, Peas, and Cheese Crust
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1 cup instant polenta; 3 cups water; 1 cup milk; 1 tsp salt; 1/2 tsp black pepper; 2 cloves garlic; 2 tbsp olive oil; 6 oz asparagus; 3/4 cup peas; 2 tsp lemon zest; 1 tbsp lemon juice; 2 large eggs; 3/4 cup grated Parmesan cheese; 1/2 cup ricotta cheese; 2 tbsp chives; 2 tsp butter

Savory firm polenta cakes baked until crisp on the outside and tender inside, mixed with asparagus, peas, and lemon zest, then finished with a light cheese crust. An original, vegetarian, naturally gluten-free recipe ideal for lunch or a light dinner.

20 minPrep

35 minCook

55 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

180 g instant polenta (asegúrate of que sea certificada without gluten)
720 ml water
240 ml milk
5 g salt
1 g black pepper (freshly ground)
6 g garlic (chopped fino)
30 ml olive oil
180 g asparagus (sliced finas, puntas reservadas)
100 g peas (fresh or congelados)
4 g lemon zest
15 ml lemon juice
2 unit eggs (batidos)
70 g grated Parmesan cheese (divided)
120 g ricotta cheese
10 g chives (chopped fino)
10 g butter (for engrasar the molde)

Nutrition facts

per serving

339 kcal

Calories

15 g

Protein

31 g

Carbs

17 g

Fat

3 g

Fiber

28 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
Preheat the oven to 220 °C / 425 °F. Lightly grease a baking dish or tray with the butter.
2
In a medium saucepan, heat the water, milk, salt, and black pepper until nearly simmering. Add the minced garlic.
3
Slowly pour in the instant polenta while whisking constantly. Cook over medium-low heat for 4 to 5 minutes, until thick and smooth.
4
Turn off the heat and stir in 1 tablespoon olive oil, lemon zest, lemon juice, ricotta, and 40 g (about 1/2 cup) of the grated Parmesan. Mix well.
5
In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the asparagus and cook for 2 minutes. Add the peas and cook 1 minute more, just until bright green. Remove from the heat.
6
Add the asparagus, peas, chives, and beaten eggs to the polenta mixture. Stir until fully combined.
7
Spread the mixture into the prepared dish in a layer about 2.5 cm / 1 inch thick. Sprinkle the remaining Parmesan on top.
8
Bake for 18 to 22 minutes at 220 °C / 425 °F, until firm and golden on top. For extra color, broil for 1 to 2 additional minutes, watching closely.
9
Let rest for 10 minutes before cutting. Shape into square or round cakes and serve warm.

Chef tips

For a firmer texture, let the polenta cool for 15 minutes before baking. If using frozen peas, add them straight from the freezer so they do not overcook.

Substitutions

You can substitute the asparagus with small diced zucchini. Parmesan can be replaced with a similar aged vegetarian cheese, and ricotta with well-drained cottage cheese.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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