You’ll have to forgive me: I’m veering away from the breakfast for dinner theme just a teensy bit. Instead we’re having breakfast as an appetizer. If you consider polenta cakes to be a breakfast item. Which I do. Kind of. Polenta isn’t that different from grits, right? (Right, according to this post on The Kitchn.)
Anyways, polenta cakes for dinner appetizers! When I told the people at Frieda’s that I couldn’t decide if I liked polenta or not (I just wasn’t sure how I felt about the texture – I’ve had both really good polenta and really terrible polenta at various restaurants), they were kind enough to send me a few rolls of their organic polenta to try cooking it for myself.
I typically prefer my polenta/grits on the crispier end, so I decided to play around with some polenta cakes – they are crisp on the outside, and soft on the inside. That’s perfect for me! I topped them with some caramelized onions (always a favorite) and sautéed mushrooms, and drizzled them with a little truffle oil, making for a fantastic vegan appetizer. Delicious.