Cream of Wheat 'polenta' cakes, pan-fried until crispy

Cream of Wheat 'polenta' cakes, pan-fried until crispy recipe videos

Cream of Wheat 'polenta' cakes are a creative twist on traditional Italian polenta, using finely ground wheat farina instead of cornmeal. The creamy porridge is typically cooked with water or milk, chilled until firm, then sliced and pan-fried in butter or oil until golden and crispy on the outside. This dish is a comforting, versatile staple that can be served savory with toppings like cheese or herbs, or sweet with syrup.

🍽️ Nutrition at a glance

This dish is primarily high in carbohydrates from the wheat farina, with a moderate amount of fat from the pan-frying process. It provides a good source of iron and B vitamins, especially if the farina is enriched, and a single serving (about two small cakes) generally ranges from 200 to 300 calories.

Nutrition breakdown

Calories	210 kcal
Protein	5 g
Carbs	38 g
Fat	4 g
Fiber	2 g
Sugar	1 g
Sodium	320 mg
Iron	10 mg
Thiamin (B1)	0.4 mg
Niacin (B3)	5 mg
Folate	120 mcg
Calcium	80 mg
Magnesium	25 mg
Phosphorus	85 mg
Manganese	0.6 mg

Per 2 cakes (approximately 150 g) · estimated, varies by recipe

💡 What's interesting

Culturally, this recipe is a clever fusion, repurposing a classic American hot cereal (Cream of Wheat) into a form that mimics the texture and cooking method of Italian polenta cakes. Nutritionally, it's an interesting way to transform a simple, quick-cooking grain into a more substantial and texturally complex meal.