Ingredients

How to make it

  • Heat oven to 375-degrees-F.
  • In a large bowl, whisk together polenta, flour and salt.
  • Whisk in milk, oil and egg.
  • Stir in corn to combine.
  • Heat 1/4-inch oil in a large skillet over medium-high heat until very hot but not smoking.
  • In batches, add corn batter by the heaping tablespoonsful and cook, turning fritters until golden, 1 to 2 minutes per side; drain on paper towels.
  • In an ovenproof dish, layer corn cakes with mozzarella; bake until cheese is softened and cakes are warmed through, about 10 minutes.
  • Meanwhile, in a small saucepan, heat butter and chopped anchovies until butter is melted; remove from heat.
  • Remove corn cakes and cheese from the oven, drizzle with anchovy butter and garnish with anchovy fillets.
  • Serve warm.

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes