Simple Corn Cakes

Fired up the Iron skillet again for some corn cakes. Gluten-free, vegan and guess what? When the primary ingredients are water and corn meal, it did NOT originate in Northern Italy, no matter what Wikipedia says. We’re calling it corn cakes, not polenta.

In a skillet, start with a thin layer of oil (this time I used sesame seed oil). I do appreciate the Italian polenta packaging of a roll for less than under $3 at Walmart. Makes for a very quick dinner. Slice in small patties (about the size of a breakfast sausage patty) and cook them on medium to high temp until they start to brown. That’s it.

Tonight, garnished with tomato (also Indigenous), a small bit of plant-based smoke “cheese” and some balsamic vinegar. Yummy. Add a side salad, feeds 2 adults.