So I had some polenta lying around and I decided I’d give it a whirl as a “bun” for the hamburgers I was going to cook. I always go bunless, but wanted something extra. This was super delicious and it made a tasty bed for my burger. This polenta recipe is pretty basic but you can jazz it up with garlic or other cheeses too!
hamburgers – cook ’em up any way you like ’em! I topped mine with caramelized onions
1 cup polenta – make sure it’s gluten-free
1 cup sour cream
1 tbs butter
1/2 cup shredded Parmesan cheese
Start with your polenta. In a sauce pan, combine polenta, sour cream and butter. Stir to combine over low heat and allow to simmer. Cook for 5 minutes, continuing to stir, until everything is well combined and smooth. Add the Parmesan and stir until melted. Remove from sauce pan, spread the polenta on a plate to cool, about 10 to 15 minutes, then eat up a skillet with a drizzle of olive oil.
Start your burgers as the polenta cools, so that both will be hot and ready at the same time, as it only takes a minute to give the polenta a little frying.
So, in your sauce pan with your hot olive oil, spread the polenta around in the pan. You can form it into ‘bun’ shapes but because of the use of sour cream they will be soft and won’t stay. It’s best to shape it later on the plate.
Cook for about 2 minutes, then using a spatula, turn the polenta. It should have a nice browning to the cooked side. Repeat on the other side and then plate! If you’ve got Teflon hands like me, you can shape the polenta into bun shapes by hand. Otherwise use the open end of a large glass or other round shaped cookie cutter type object. Place the burger right on top of the polenta and top it however you choose! The creamy sweetness of the polenta partnered with the burger and onions was just fabulous!