The other day I made little polenta triangles for brunch. I wanted to make some hard-boiled quail eggs to go with this dish but totally forgot to buy it. I ended up finishing each dish with cold smoked salmon, some fresh shallots and dill. It’s a pretty dill-icious way start to your day. (Sorry, I couldn’t help it.)

When I was trying to figure out what to write for this post, I thought about the test kitchen right away. It was all because of the word “dill” but I’ll tell you why another day. All you really need to know right now is that this dish is dill-ightfully simple to make, especially if you’ve made polenta before. If you run into trouble with this recipe and find yourself in a pickle, don’t hesitate to contact me. We will dill with it together. (Okay, I’ll really stop making puns now.)

For 4 servings:

• 2 tbsp. + 1 tsp. olive oil
  
• 4 c. water
• 1 c. polenta
• 2 tbsp. butter
• 1 garlic clove, minced
• ¼ c. chopped dill
• 1 tbsp. minced parsley
• 1 tsp. salt
• ¼ tsp. freshly ground black pepper
• 6 oz. cold smoked salmon (you can use lox or gravlax)
  
• 1 shallot, sliced

Lightly grease a 8″x8″ baking dish with a teaspoon of olive oil. Bring water to a boil in a large saucepan over medium high heat. Whisk in the polenta. Reduce heat to low and cover saucepan, whisking often, for 10-12 minutes. Stir in butter, minced garlic and fresh minced herbs. Season with salt and pepper. Pour mixture into greased baking dish. Let it stand until room temperature until it firms, about 30 minutes. Cover with plastic wrap and refrigerate overnight.

Cut cakes into triangles.

In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Pan fry the polenta triangles until golden and crisp, about 8 minutes per side.

Divide polenta triangles among four plates. Top each serving with 1-2 slices of smoked salmon. Garnish with sliced shallots.

More corny ideas:

• Creamy Breakfast Polenta from Baker Bettie
• Mexican Corn & Chorizo Pancakes from Climbing Grier Mountain
• Sweet Corn Congee from Food & Wine
• Corn Dosa from Red Chillies
  

Read the original on: Frites & Fries