Name: Crisp Arugula-Polenta Cakes
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 2 cups coarse-grained polenta or instant polenta; 2 tablespoons extra virgin olive oil; 1 tablespoon salt; freshly ground white pepper; 1 cup arugula leaves, coarsely chopped; 8 tablespoons butter (1 stick)

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Charlie serves these crisp polenta cakes with the Beef Tenderloin with Yellowfoot Mushrooms, but they will go with almost any ragout.

The polenta should be made a day ahead to let it firm up, then cut out and sautéed or baked again when needed. Once it has set and you want soft creamy polenta again, reheat it with enough hot water to thin to the desired consistency;