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Polenta Cakes with Okra and Tomatoes - Angu com Quiabo e Tomates

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Polenta Cakes with Okra and Tomatoes - Angu com Quiabo e Tomates

Polenta Cakes with Okra and Tomatoes - Angu com Quiabo e Tomates

Marian Blazes
This Brazilian-style vegetarian dish features a crispy corn cake made from angu, a Brazilian side dish that is similar to polenta. The corn cake is topped with another Brazilian favorite, okra, as well as sautéed tomatoes and green onions. Okra has an interesting (ad controversial) gooey texture which can be used to thicken stews, but in this dish the okra is sautéed in vegetable oil, which eliminates any potential slimyness.

Ingredients:

  • 1/2 recipe angu (see recipe here), well chilled
  • 2 tablespoons butter
  • 1 1/2 cups fresh okra
  • 4 tablespoons vegetable oil
  • 1 tomato, chopped
  • 6 green onions, chopped
  • Salt and pepper to taste

Preparation:

  1. Remove stems from okra and cut crosswise into 1/2 inch slices. Sprinkle generously with salt and pepper.

  2. Shape angu into 4 round patties about an inch thick. Set aside.

  3. Heat the vegetable oil in a heavy skillet over medium heat. Add the okra and sauté, stirring, until okra is starting to turn golden brown around the edges. Remove okra from skillet using a slotted spoon, and place on paper towels.

  4. Add chopped tomato and green onion to same skillet and cook until soft and fragrant, 5-8 minutes.

  5. Remove tomatoes and onions to bowl and wipe out skillet.

  6. Melt butter in the same skillet, and sauté corn cakes for a couple of minutes on each side, until golden brown on both sides.

  7. Serve corn cakes hot, topped with tomatoes and onions and fried okra.

Serves 4 as an appetizer or light main course.

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