2         Tablespoons Olive Oil
1         medium Spanish onion, minced
2         Cloves Garlic, minced
1         cup fresh or frozen Peas, not canned
4         cups Chicken Stock or Water
¾        cup Cornmeal
            Salt and Pepper to taste

In a medium sauce pan, sauté the onions and garlic until soft. Add peas and stock and bring to a simmer. Season with salt and pepper and slowly whisk in the cornmeal. Simmer for 5 minutes, until thickened. Transfer mixture into a food processor and mix until smooth. Place mixture in refrigerator to cool. When cooled, form puree into cakes and sauté over medium heat for 5 minutes per side until golden brown.

These go very well with a dollop of Crème Fraiche for a first course or as a side with a nice fish like Sea Bass. Bon Appétit! 

Makes 8 Portions of two cakes each