Tomato Polenta Cakes

Vegetarian Vegan Nut Free Dairy Free Egg Free Gluten Free Soy Free

Tomato Polenta Cakes

Serving Size: 4

Calories per serving: 182

Fat per serving: 2.9gms

What I love the most about polenta is how easy it is to make and that I can be as creative as I want with it. I can cut it up like little cakes or serve it as a whole pie too. The corn base gives it a nice foundational taste to build on with tomatoes or pestos or cheese. Polenta's also a low carb food that is rich with vitamins A and C. However, please note that if you're buying polenta in the USA, it should be organic only as most corn is genetically modified here.


1 cup polenta (fine)
2 cups water or vegetable stock
1 teaspoon ginger (grated)
2 teaspoon salt
3 tablespoon sundried tomato (finely chopped)
1 teaspoon olive oil
1 clove garlic (finely chopped)
½ tomato (finely chopped)
½ cup tomato puree
Salt and pepper to taste
2 tablespoon basil (finely chopped) or asparagus for garnishing


  1. Boil water in a deep pan. Add ginger and salt. If you’re using stock, just bring it to one boil and reduce heat. Do not add salt to stock if it is already salty.
  2. Slowly stir in the polenta to the liquid. Keep stirring until the liquid thickens and forms a very sticky paste. This should take roughly 5 minutes depending on the heat level. Stir in the chopped sun-dried tomato. Shut off the heat and allow it to cool.
  3. Scoop out the ready polenta into a flat dish and press down with a flat spoon. You want a flattened look like a cake. Place the dish in a fridge to cool for an hour.
  4. In a pan, add the oil and lightly fry the garlic. Add the chopped tomatoes to this and fry for another minute or so.
  5. Once the garlic and tomato have turned a little brown, add the tomato puree. Add salt and pepper to taste. Cover and let it simmer for 30 seconds.
  6. When you’re ready to eat, cut the polenta into desired shape (slices, squares or circles) and top with sauce. Garnish with chopped basil.

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