Polenta Cakes with Provolone and Peccorino

Polenta Cakes with Provolone and Peccorino
  • 12 cakes
  • 0:04 Preparation
  • 0:25 Cooking
  • 2:29 Total Time


Add all
  • 1/4 cup
    (60 mL)

    shallots, chopped

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1 cup
    (250 mL)

    reconstituted vegetable broth or chicken broth

  • 1 cup
    (250 mL)


  • 1/3 cup
    (80 mL)


  • 2/3 cup
    (170 mL)

    fine cornmeal

  • 2 Tbsp.
    (30 mL)

    grated fresh sheep's milk peccorino cheese

  • 1 Tbsp.
    (15 mL)

    chopped fresh basil

  • freshly ground pepper to taste.

  • 14 oz
    (400 g)

    provolone cheese, sliced


Preheat oven to 450°F (230°C).

In a saucepan, brown shallots in oil.

Add broth, water and butter.

When butter is melted, add cornmeal and cook until it thickens (about 10 minutes). Polenta is done when it begins to pull away from the sides of the pan.

Add Peccorino, basil and pepper.

Transfer polenta to a greased pan, spreading and chill for 2 hours.

Cut into 12 cakes with a cookie cutter.

Put polenta cakes on a cookie sheet and bake 8-10 minutes or until golden brown.

Turn cakes over, cover with Provolone and bake 4-5 minutes more.

Source: Chef José Trottier

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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