Crispy Gluten-Free Pan-Fried Polenta Cakes

1.Prepare the Polenta: In a large, heavy-bottomed saucepan, bring the water and salt to a boil over high heat.

2.Slowly whisk in the cornmeal in a steady stream to prevent lumps. Reduce the heat to low immediately.

3.Continue stirring constantly for the first 5 minutes, then switch to stirring every 2-3 minutes. Cook for 30 to 40 minutes, or until the polenta pulls away cleanly from the sides of the pot and is very thick.

4.Stir in the Masa Harina and butter (or olive oil) until fully incorporated. Taste and adjust salt if necessary.

5.Shape the Polenta: Lightly grease an 8x8 inch baking dish or line a baking sheet with parchment paper. Pour the hot polenta mixture into the prepared dish and spread evenly to about 3/4 inch thickness.

6.Allow the polenta to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours, or until completely firm.

7.Slice and Store: Once firm, invert the polenta onto a cutting board. Cut the block into desired shapes (squares, rounds, or triangles), about 1/2 inch thick.

8.For Freezing: Place the cut polenta cakes in a single layer on a parchment-lined baking sheet and freeze until solid (about 2 hours). Once frozen, transfer the cakes to an airtight, freezer-safe bag or container, separating layers with parchment paper. They can be stored this way for up to 3 months.

9.Cook the Cakes: Heat 2 tablespoons of olive oil or ghee in a large non-stick skillet over medium-high heat.

10.Place the thawed or straight-from-the-freezer polenta cakes into the hot oil, ensuring not to overcrowd the pan. Cook for 4 to 6 minutes per side, until deeply golden brown and crispy on the exterior.

11.Season immediately after flipping with freshly ground black pepper. Serve hot with your choice of toppings.