Polish Confit Cakes
A vegetarian twist on traditional confit, these cakes are made with polenta and topped with a savory umami sauce.
Ingredients
- ●1 cup Polish
- ●2 tablespoons Confit
- ●1 teaspoon Umamisuch as miso paste or mushroom dashi
- ●2 tablespoons Olive oil
- ●to taste Salt
- ●to taste Black pepper
- ●1/4 cup, chopped Basil
Instructions
- 1
1. Preheat the oven to 375°F (190°C).
- 2
2. In a medium bowl, whisk together the polenta and 2 cups of water.
- 3
3. Add the confit, umami, salt, and black pepper to the bowl and stir to combine.
- 4
4. Heat the olive oil in a small saucepan over medium heat.
- 5
5. Using a 1/4 cup measuring cup, scoop the polenta mixture into the saucepan and flatten slightly.
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6. Cook for 4-5 minutes on each side, until golden brown and crispy.
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7. Transfer the cakes to a baking sheet and bake for 15-20 minutes, until crispy and set.
- 8
8. Serve warm, topped with chopped basil and a drizzle of additional umami sauce if desired.
- 9
9. For the umami sauce, combine 1 tablespoon of confit and 1 teaspoon of umami in a small bowl. Stir to combine.
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10. Taste and adjust seasoning as needed.