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Monday, August 1

Make These, Now!

The second I read this recipe in the WSJ's Weekend Edition I ran out to the local market to buy the ingredients. Well, okay, not the same second but maybe about an hour later....

{Image by Raymond Horn for the WSJ}
Those delicious looking cakes are made using fresh corn and some quick-cook polenta. They're extremely easy and super fast to prep and cook. These are absolutely perfect as a stand-alone vegetarian meal or as an accompaniment to any entree. So amazingly good I made them two nights in a row!

Seriously, go make them...

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