One bite of these soft, creamy, and slightly smoky polenta bites will have everyone coming back for more. The tang of smoked salmon and creamy horseradish paired with the pillowy polenta pancake and chive garnish creates the perfect combination for the taste buds.
Ingredients
Polenta Pancakes
- 1 ¾ cup water
- ½ tsp salt
- ½ cup yellow corn meal
- ¼ cup cream cheese sub dairy free if needed
- 1 tbsp neutral oil I used sunflower oil
Creamy Horseradish Sauce
- ½ cup plain greek yogurt sub plain dairy free yogurt if needed
- 2 tbsp horseradish
- 2 tbsp cream cheese 1 oz, room temperature (sub dairy free if needed)
Toppings
- 1 package smoked salmon cut into small pieces
- chives chopped for garnish
Instructions
- Start by preparing your sauce - mash room temperature cream cheese with a fork until smooth. Add greek yogurt and horseradish and stir together again until well combined. Move to the fridge to chill.
- Prepare your polenta cakes - bring water and salt to a boil in a small saucepan. Slowly whisk in cornmeal to prevent lumps. Once all cornmeal has been added, reduce to medium heat and add cream cheese. Continue to whisk occasionally for 15-20 minutes, until cornmeal grains are no longer hard or chewy, and remove from heat.
- Using a large spoon, drop polenta onto a foil lined baking sheet and spread mixture to a 2 ½” – 3” diameter “pancakes.” Allow to cool completely at room temperature where they will harden/solidify.
- Add oil to a frypan over medium low heat. Add cooled polenta cakes and pan fry until evenly browned, 3-5 minutes each side.
- Top warm polenta cakes with 1 piece of smoked salmon, horseradish cream sauce, and chopped chives. Enjoy!
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