She Strengthens

Revolutionize Your Dinner Routine with Crispy Cornmeal Cakes

A Delicious Twist on Traditional Italian Cuisine

Imagine a dish that combines the crunch of a crispy exterior with the creaminess of a white-bean-filled interior, all served atop a bed of fresh spinach and frisée lettuce. Sounds too good to be true? Think again! This innovative recipe is not only mouth-watering but also packed with nutrients and easy to prepare.

The Perfect Blend of Flavors and Textures

To start, you’ll need a few simple ingredients, including white beans, sun-dried tomatoes, rosemary, and pecorino cheese. By combining these flavors with cornmeal and a hint of crushed red pepper, you’ll create a truly unique taste experience.

Preparation Made Easy

Begin by reserving the liquid from the canned white beans and rinsing them thoroughly. Next, finely chop the sun-dried tomatoes and mince the rosemary leaves. Don’t forget to peel and mince the shallot, as well as rinse the spinach and frisée lettuce.

The Magic Happens

In a large bowl, use a fork to smash the white beans until they’re mostly smooth. Add the sun-dried tomatoes, rosemary, pecorino cheese, and crushed red pepper (if desired) to the bowl, mixing well to combine. Taste and adjust the seasoning as needed.

Shaping the Cakes

Divide the mixture into four equal patties, about 3/4-inch thick and 3 inches in diameter. Place them on a plate and refrigerate for 5 to 10 minutes to set.

The Finishing Touches

Heat a large pan over medium heat, adding a teaspoon of olive oil and sautéing the shallot until translucent. Add the white wine vinegar and simmer until reduced by half. Transfer the mixture to a small bowl and whisk in the Dijon mustard and remaining olive oil. Season with salt and pepper to taste.

Assembly and Serve

Heat two tablespoons of olive oil in the same pan, adding the patties and cooking until golden brown and warmed through. Transfer them to a paper-towel-lined plate to drain. In a large bowl, toss the spinach and frisée with half of the dressing. Divide the salad evenly between two plates, topping with the crispy cornmeal cakes, spooning over the remaining dressing, and garnishing with shaved Parmesan cheese. Serve immediately and enjoy!