Polenta Cakes with Apples and Cheddar
Mar 05, 2013, Updated Jul 13, 2022
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These Polenta Cakes are made with tangy apple slices and shredded cheddar cheese. Crispy polenta cakes make a perfect light appetizer or dinner – try them and see for yourself!
By now, I think you all know how much I love to make desserts! The more decadent, the better.
I also have a knack for creating delicious appetizers, side dishes, or dinners. Yep, I do. Can I interest you in some Quinoa with Sundried Tomatoes and Feta? See, I can do it!
These Polenta Cakes with Apples and Cheddar will further prove that I can make yummy hors d’oeuvres.
But, today’s appetizer comes from a special place; it’s from the heart. Today we are joining together to help raise awareness for Heart Disease.
Kim of Cravings of a Lunatic lost her Mom to heart disease when her mother was 47, and Kim was only 15. Each year, on the day her Mom passed, she shares stories and photos of her Mom. This year she joined forces with Jen of Juanita’s Cocina, whose life was also touched by heart disease when her Stepfather had a heart attack. Jen’s Stepfather is alive and well more than a decade later, and for that, Jen is thankful every day.
For this reason, these two beautiful ladies got in touch with other bloggers to ask them to share their own stories about how heart disease has touched their lives.
So today we share stories and recipes from our hearts to yours, in memory and honour of Momzie, Kim’s Mom. We hope you will share your stories with us today as well.
I am fortunate to say that heart disease has not been an issue in my family. However, I have had one too many of those 2 a.m. phone calls where a close family-friend is rushing to the hospital with chest pains. The nightmare then continues and most of the time they don’t make it.
What scares me is the thought of that phone call coming from someone real close – my parents. That thought, alone, has kept me up many, many nights. My parents are not overweight. They eat homemade food, only, and their exercise consists of soccer for my Dad and coffee-talk for my Mom. So far there is no indication of heart issues for them, but Heart Disease is the leading cause of death in the United States.
However, even if you have a family history, heart disease does not have to be the inevitable death sentence. Many cases are preventable, and there are important steps you can take to lower your risk.
Therefore, today I share a great alternative that is good for those who have given up on carbohydrates and fats, and also for those that have said goodbye to wheat and pasta.
Also, instead of topping them with my usual duo, bacon and feta, I opted for a different combination; apples and cheddar cheese.
ENJOY!
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Polenta Cakes with Apples and Cheddar
Ingredients
- 5 cups of water
- 1 teaspoon salt
- 1 cup Corn Grits or Polenta
- 1 tablespoon Extra Virgin Olive Oil
- 1 Granny Smith Apple, , sliced
- 1 cup shredded cheddar cheese
- freshly ground peppercorns
- crushed red pepper
Instructions
- Pour water into a large saucepan and add salt; bring to a rolling boil.
- Gradually add in the Corn Grits and stir with a wooden spoon until combined.
- Reduce heat to low and continue to cook until mixture thickens, about 30 minutes; stirring often. Spray a casserole dish with cooking spray and line with saran wrap.
- Pour the cooked polenta into the saran wrap lined dish.
- Add another layer of saran wrap on top and smooth it down directly on top of the polenta.
- Place into the refrigerator to set up; about 2 hours.
- Lift the polenta out of the dish and place it on top of a cutting board.
- Remove the saran wrap and, using a round cookie cutter, cut out 6 to 8 polenta circles.
- Place a saute pan over medium heat and add 1 tablespoon of extra virgin olive oil.
- When oil is hot, place the polenta circles into the pan.
- Cook until a golden crust has formed on both sides.
- Remove cakes from pan and top with slices of apples and shredded cheddar cheese.
- Season with freshly ground peppercorns and crushed red pepper.
- Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
The Participants:
Spicy Oven Fries by Cravings of a Lunatic
Healthy Snacking with Radish Dip by Juanita’s Cocina
Arugula, Walnut Pesto by Dinners, Dishes and Desserts
Farro, Apple & Pecan Salad by It’s Yummilicious
Chicken-Quinoa Burgers with an Avocado Yogurt Sauce by The Spiffy Cookie
Pasta House Wilted Salad by Frugal Antics of a Harried Homemaker
Gooey Peanut Butter Oatmeal Chocolate Chunk Bars by The Cooking Actress
Dark Chocolate Covered Walnuts by All Day I Dream About Food
Mini Pear Walnut Crisps with Blood Orange Caramel Sauce by Chocolate Moosey
Kung Pao Chicken Tacos by The Dutch Baker’s Daughter
Honey Soy Glazed Salmon by Curry and Comfort
Apple Walnut Spinach Salad by Magnolia Days
Broiled Salmon Gyros with Cucumber Feta Yogurt Dip by Damn Delicious
Maple Mustard Glazed Salmon by That Skinny Chick Can Bake
Make-Ahead Chocolate Oatmeal by Crumb
Hoisin Flounder by Taking on Magazines
Roasted Red Pepper Hummus by The Girl in the Little Red Kitchen
Veggie Nachos by Dine & Dish
Cheesy Quinoa and Asparagus Bake by Hungry Couple
Ahi Tuna Salad by Noshing with the Nolands
Canapes of Apricot, Goat Cheese, Almonds and Rosemary by Crumb
Thai Chicken Soup by From Cupcakes to Caviar
Italian Turkey Quinoa Meatloaf by Rachel Cooks
Black Bean Quesadillas by Pastry Chef Online
Sautéed Rataouille with Quinoa by Whipped
Yum, what wonderful nibbles! A couple of these beauties could easily be my lunch!
What an interesting flavor combination! Love apples and cheddar!
We’ve gotten that phone call, my brother in law who had just passed the big 4-0 had a heart attack. He was running on a treadmill training for a race. We were all shocked and just stunned. It was just a horrible time, 3 young kids and a wife. I cannot even put it into words. It’s been just a couple of years for him. Breaks my heart.
I am so thrilled you joined us and also relieved you haven’t had any of those calls. It’s a good thing. I like your approach to food. Balance and all good things in moderation. It really is the key to sticking with anything really.
Thank you so much for doing this. I am honoured and touched you joined us for this. xx
Thank you for having me, Kim! Thinking about you today… ((((HUGS)))) ♥
I was just thinking about Polenta! These little cakes look so tasty…love the savory/sweet combo!
I love apples and cheese together, and I am just droooooling at the thought of serving them up with polenta!
Such gorgeous photos!
Thank you so much for joining us today!
Thank you, sweetheart! AND thank you for having me!
I’ve been fortunate enough to not have heart disease affect my family as well. But that doesn’t mean I won’t be devouring these polenta cakes! They look amazing. And the apple-cheddar combo is awesome.
I have to admit I’ve never made polenta. Grits, well, lots of times. Your sauteed version sounds wonderful. A crispy outside to those cakes would go very with with the apple and cheddar.
Oh, the middle-of-the-night phone call. Awful.
And thank you for the excellent advice, and the excellent recipe! I do love polenta. Creamy goodness. 🙂
OMGoodness Kate, how did I miss this?! I have been on a polenta kick in recent years and can definitely see this polenta cake in my repertoire! Mouthwatering!
What a lovely combination of flavors. I also hate to hear the phone ring in the middle of the night… it’s never good news. We as the cooks have a lot of pull in feeding our family… 80/20 is my moto.. If you eat good 80 percent of the time… 20 percent can be a little naughty. 🙂
I agree with your motto! My 20 percent is all day Sunday! My fun-day! 😀