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Pecan Polenta Rounds (sauteed Corn Cakes)

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“A nice updated version of old-fachioned, southern-fried cornmeal mush. Flavored cornmeal mixed with pecans, cut into rounds and sauteed. A nice change of pace from rice or potatoes; goes nicely with chicken, turkey, beans or chile.”
12-14 rounds

Ingredients Nutrition

  • 2 tablespoons butter
  • 23 cup pecans, coarsely chopped
  • 2 12 cups chicken stock
  • 14 teaspoon nutmeg
  • pepper
  • 1 cup polenta (aka corn grits - coarse ground yellow cornmeal)
  • 5 tablespoons olive oil (for sauteing rounds)


  1. In a small skillet, heat 1 tbsp butter over medium heat; saute the pecans until lightly browned.
  2. Remove from heat and set aside.
  3. In a saucepan, combine chicken stock, butter, nutmeg, and pepper; bring to a boil.
  4. Pour cornmeal into boiling stock with one hand while whisking mixture with the other.
  5. When it's all in, turn the heat down to low and cook until thick (10-15 minutes).
  6. Remove from heat and mix in pecans.
  7. Line a 12" baking pan with wax paper and spread polenta evenly in pan; allow to cool completely.
  8. With a 2-2 1/2" cookie or buscuit cutter, cut polenta into rounds.
  9. Carefully remove from pan with a spatula and saute in oil (starting with 2 tablespoons in pan and adding the rest as needed) until lightly browned on both sides.

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