Pan-fried Polenta
Inspired by a Russian/Georgian dish called "Mchadi" I found in one of my cookbooks. After a bit of research, it seems like Mchadi is usually made with white corn flour but I used yellow since it's not available. I also cooked the cornmeal first to make polenta and then fry in the pan. I find these nice to eat with cheese, soup (great for dipping!), or yogurt sauce.
Makes 8 patties.
Pan-fried Polenta
Inspired by a Russian/Georgian dish called "Mchadi" I found in one of my cookbooks. After a bit of research, it seems like Mchadi is usually made with white corn flour but I used yellow since it's not available. I also cooked the cornmeal first to make polenta and then fry in the pan. I find these nice to eat with cheese, soup (great for dipping!), or yogurt sauce.
Makes 8 patties.
Open in Cookpad AppSteps
- 1
In a small pot, heat cornmeal, water and salt until it comes to a simmer. Cook on low and stir often.
- 2
After it begins to simmer, the cornmeal will soon absorb the water and turn into a thick, dough-like texture. Stir and "knead" it with a wooden spoon for 2-3 minutes until all water is absorbed and thick. Turn off heat. Cover with lid and let sit for 15 minutes.
- 3
Lightly wet your hands and form the polenta into 8 patties. Heat a frying pan with 2 Tbsp oil and fry the patties (in batches if needed). Fry the first side until a little browned.
- 4
Then flip over and fry the other side until nicely browned. Serve with cheese, soup or any thing wise that might be good with cornbread :)
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