Polenta Cakes

Perfect For A Light Meal Or An Appetizer!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 30 minutes


precooked quick cook polenta, cut into circles.

3 cups assorted grape tomatoes, roasted

1 can cannellini, rinsed & drained

2 cloves garlic, thinly sliced 

1 tbsp chives, minced

3/4 cup Parmesan shavings

1/2 cup olive oil



Cooking Tools

Baking tray

Non-stick frying pan


Cook’s Note: The cooked polenta was leftovers from the previous night, the leftover cooked polenta was placed in a gallon size plastic freezer bag, flattened and spread out to about 1/2 thickness. The polenta was placed in the refrigerator on a flat surface to retain its shape. Once you are ready to use, I cut the plastic to expose the polenta and used a 3″ round cookie cutter to cut the polenta.

Preheat oven to 400 Degrees F. In a baking dish add; tomatoes, garlic, olive oil, salt & pepper, evenly coat.  Bake tomatoes in oven for 20 minutes, remove and toss in cannellini beans. Once cooled mix in chives. In a non-stick frying pan on medium high heat, add a drizzle of olive oil, fry the polenta rounds a few minutes on each side until nice and golden & crispy. To plate; Lay rounds, slightly overlapping and spoon the the tomatoes and juices over the fried polenta, garnish with Parmesan shavings.

Serves 4

1 thought on “Polenta Cakes”

  1. Pingback: Polenta Cakes – Woman and the Whisk | My Meals are on Wheels

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