Polenta Cakes with Green Goddess Crème Fraîche and Caviar

In partnership with Zeroe vegan caviar, I made these delicious polenta cakes that are perfect as an hors d'oeuvre for your next dinner party.

Ingredients (Polenta):

• 2 C water

• 2 C plant milk

• 1 C cornmeal

• Pinch of salt

• 1.5 Tbsp white miso paste

Ingredients (Crème Fraîche):

• 1 block firm tofu

• Juice of half a lemon

• 1.5 C parsley

• 1 C basil

• 2 Tbsp mint

• 2 Tbsp dill

• Pinch of salt

• 3-4 Tbsp water as needed

Other Ingredients:

Zeroe Caviar

Method:

1. Make polenta by bringing water and plant milk to a simmer then whisking in cornmeal. Keep whisking to avoid clumps. Once smooth, add salt and miso paste. Once the polenta begins to thicken (around 8 minutes of cooking), pour into a greased, parchment lined 9x9 pan. Refrigerate for 2+ hours.

2. To make crème fraîche, combine all ingredients except water in a blender. Scrape down sides and add a tablespoon of water at a time until mixture is combined well and thick.

3. Once polenta is set, remove from pan and using a cookie cutter, cut out 9 polenta cylinders. Pan fry with olive oil for 3-5 minutes a side or until crispy and golden brown.

4. Pipe crème fraîche onto cooled polenta cakes, then top with caviar and serve!

Refer to video for clarification!