Top these beautiful cakes with Vanessa Seder’s Faux Aioli.
• ON-DEMAND: Listen to our conversation with Vanessa Seder, and get her tips for making modern sauces for everyday cooking on The Faith Middleton Food Schmooze®. •
Recipe excerpted from Secret Sauces by Vanessa Seder, published by Kyle Books. Photography by Stacey Cramp.
Ingredients
- 3-1/2 cups coarse grain polenta
- 1 cup chopped roasted beets
- 1/3 cup fresh chopped parsley
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 teaspoons fresh lemon juice
- 2 teaspoons honey
- 1 large egg
- 1-1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil for the cast-iron skillet (add more as needed)
- 8 generous dollops Faux Aioli for serving, (see headnote for recipe link)
Servings: people
Instructions
- Follow package instructions to make plain coarse grain polenta (you’ll need 3-1/2 cups cooked). Let the polenta cool to room temperature, then transfer to a large bowl. Add the beets, parsley, cumin, coriander, lemon juice, honey, egg, salt, and black pepper. Stir to combine and then form into 8 round cakes approximately 3 inches in diameter.
- Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add half of the cakes and cook until golden brown, about 4 minutes per side. Repeat with the remaining cakes and more oil if needed. Transfer the cakes to a plate and dollop with the faux aioli.
