Pontic Greek Style Savory Cornmeal Cake

Ingredients

In this Pontic Greek adaptation, the traditional American scrapple is transformed into a savory cornmeal cake with Pontic Greek flavors. The original dish typically includes pork scraps and offal, whereas this recipe replaces those ingredients with a combination of herbs and spices commonly used in Pontic Greek cuisine. The result is a vegetarian-friendly version that still captures the essence of scrapple while infusing it with the unique taste of Pontic Greek cuisine. We alse have the original recipe for Scrapple, so you can check it out.

• 2 cups (400g) cornmeal 2 cups (400g) cornmeal
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for frying Olive oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   In a separate bowl, combine the cornmeal, dried oregano, dried thyme, ground cumin, paprika, salt, and pepper.
3. 3.
   Add the vegetable broth to the saucepan with the sautéed onion and garlic. Bring the mixture to a boil.
4. 4.
   Gradually whisk in the cornmeal mixture, stirring constantly to prevent lumps from forming.
5. 5.
   Reduce the heat to low and continue cooking, stirring frequently, for about 15-20 minutes or until the mixture thickens and pulls away from the sides of the pan.
6. 6.
   Remove the mixture from the heat and let it cool slightly.
7. 7.
   Grease a baking dish or loaf pan with olive oil. Transfer the cornmeal mixture to the greased dish, spreading it evenly.
8. 8.
   Allow the mixture to cool completely, then cover and refrigerate for at least 2 hours or overnight.
9. 9.
   Once chilled, remove the cornmeal mixture from the refrigerator and cut it into slices or squares.
10. 10.
    Heat a drizzle of olive oil in a frying pan over medium heat. Fry the cornmeal slices or squares until golden brown and crispy on both sides.
11. 11.
    Serve the Pontic Greek Style Savory Cornmeal Cake warm with your choice of accompaniments.

Treat your ingredients with care...

• Cornmeal — Use fine or medium-grind cornmeal for a smoother texture in the cake.
• Dried oregano and thyme — Crush the dried herbs between your palms before adding them to the mixture to release their flavors.
• Ground cumin — Toast the cumin seeds in a dry pan over low heat for a few minutes before grinding them for a more intense flavor.

Tips & Tricks

• For added flavor, you can sauté the onion and garlic in a combination of olive oil and butter.
• Experiment with different herbs and spices to customize the flavors to your liking.
• Serve the Pontic Greek Style Savory Cornmeal Cake with a dollop of Greek yogurt or a drizzle of honey for a delightful contrast of flavors.
• Leftover slices can be reheated in a toaster or oven for a quick and delicious breakfast or snack.
• Feel free to add diced vegetables, such as bell peppers or zucchini, to the cornmeal mixture for added texture and nutrition.

Serving advice

Serve the Pontic Greek Style Savory Cornmeal Cake as a main dish for breakfast, brunch, or lunch. It pairs well with a fresh salad or a side of sautéed greens.

Presentation advice

Arrange the golden-brown slices of the Pontic Greek Style Savory Cornmeal Cake on a platter, garnished with fresh herbs such as parsley or dill. Drizzle a little olive oil over the top for an extra touch of elegance.