Polenta Cakes With Cranberry Juniper Sauce

Bring a unique twist to your Thanksgiving table with these modernized Native American-inspired corn cakes, made entirely with Indigenous ingredients. The corn cakes feature Longhouse Hominy Grits by Chef Dave Smoke McClusky, which get their smoky depth from traditional nixtamalization with wood ash – a technique rooted in Native American culinary heritage. Topped with a vibrant cranberry sauce flavored with native juniper berries and sweetened with pure apple juice and maple syrup, these polenta cakes offer a deliciously earthy, tangy, and subtly sweet side dish that honors Indigenous traditions in a fresh, contemporary way.

Polenta or Grits, What's The Difference?

The grits vs. polenta debate is as old as polenta itself, but the answer really depends on who you ask. At their core, polenta is basically grits with a southern accent – both are made from ground corn, cooked slowly to a creamy consistency. Chef Dave “Smoke” McClusky likes to say he calls them "grits" for Southerners and "polenta" for Northerners, but in his kitchen, they’re the same thing. That said, Longhouse Hominy Grits stand out from any standard grits or polenta. Made from corn that’s been nixtamalized with wood ash – a traditional Indigenous technique revived by Chef McClusky – these grits take on a uniquely smooth and creamy texture with a subtle smoky flavour that you won’t find in any other grits or polenta. It’s a taste rooted in tradition, with a depth that honors his ancestors' culinary heritage.

TIPS FOR COOKING PERFECT GRITS

You can cook grits the old fashioned way on the stovetop as we have described in the directions below, or you çan have perfect grits ready in 20 minutes total with no stirring!  Since I discovered the pressure cooker method I've never ever gone back to the stove. All you have to do is add the grits, water and salt to the pressure cooker and set it to high for 10 minutes. Let the pressure come off naturally for 10 more minutes, open, stir a few times to get rid of any lumps, add the pepper and adjust the seasoning. Ta-Da! Perfect creamy grits in 20 minutes flat. At this point they wll be ready to pour into a parchment lined baking sheet and refrigerate to firm up.

*A Note On Our Recipes:

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.

Polenta Cakes with Cranberry Juniper Sauce

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Category

Side Dish

Cuisine

Indigenous

Servings

8

Crispy polenta cakes made with smoky Longhouse Hominy Grits, topped with a tart cranberry juniper sauce. Perfect for holiday sides or appetizers. 

Makes 8-10 Polenta Cakes

Author:

Lisa Riznikove

Ingredients

Cranberry Juniper Sauce

• 2 cups fresh cranberries

• 1/2 cup apple cider (or apple juice)
• 1 tablespoon juniper berries, crushed
• 1/4 cup maple syrup

Polenta Cakes

• 1 cup Longhouse Hominy Grits
• 4 cups water

• ½ teaspoon salt

• ½ teaspoon freshly cracked pepper

• 2 teaspoons butter or oil, for frying

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Directions

Make The Cranberry Juniper Sauce

1. In a small saucepan, add the dried cranberries, apple cider, crushed juniper berries, and maple syrup.

2. Bring the contents to a boil until most of the cranberries pop and the mixture begins to foam up.

3. Remove from heat and set aside. The sauce will thicken as it cools, so don’t worry if it looks a bit thin initially.

Prepare the Polenta Cakes

1. In a medium pot, bring 4 cups of water to a boil. Add salt to the water. **See above for pressure cooker directions.

2. Slowly whisk in the Longhouse Hominy Grits to avoid lumps. Lower the heat to a gentle simmer and cook, stirring frequently, for about 30-40 minutes, or until the grits are creamy and thick. 

3. Stir in the cracked pepper, then pour the grits into a greased or parchment-lined baking dish, spreading them out evenly to about 1/2-inch thickness. Let the grits cool in the fridge for at least an hour, or until firm to the touch.

4. Once the grits are fully set use a round biscuit cutter to cut out round shapes or use a knife to cut into squares.

5. Heat a cast iron or non-stick skillet over medium to high heat with butter or oil (I used duck fat, yumm). Fry the cakes until golden, flipping to cook on both sides. (about 3-4 minutes per side)

6. Spread most of the sauce on the bottom of a serving plate, place the cakes on top and drizzle with additional cranberry sauce, garnishing with sprigs of fresh rosemary or thyme. Serve warm.

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.