Polenta Cakes with Pico de Gallo


Makes about 3-4 small servings. Can be served as an appetizer, a side or an entree.


  • 1 18-oz. tube polenta, sliced 1/4-1/2-inch thick
  • 1-2 tablespoons extra-virgin olive oil
  • 2 medium-sized beefsteak tomatoes, chopped
  • 1 avocado, chopped
  • A few tablespoons chopped cilantro (adjust to your preference)
  • Juice of 2 limes
  • A few tablespoons quick-pickled shallots
  • Salt and pepper to taste
  • 1/4 cup shredded smoked Gouda


  1. Heat olive oil in pan over medium-low, then pan fry the polenta until golden brown (about 5 minutes on each side).
  2. While the polenta is pan frying, mix together your pico de gallo. In a medium-sized bowl, add the chopped tomatoes, avocado, cilantro, lime juice. Mix and add salt and pepper to taste. Set aside.
  3. When your polenta is ready, remove it from the pan and place on a couple piece of paper towel to blot the oil.
  4. Arrange your polenta slices on a plate, sprinkle with shredded smoked Gouda, and top with pico de gallo. Finally, top with quick-pickled shallots.

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