Sun-Dried Tomato & Basil Polenta Cakes Recipe

There’s something undeniably comforting about a warm, golden polenta cake fresh from the stove. Perfect for a cozy weekend brunch, a light lunch, or an elegant appetizer at a dinner gathering, Sun-Dried Tomato & Basil Polenta Cakes bring both flavor and versatility to the table. Imagine the aroma of sweet sun-dried tomatoes mingling with fresh basil, and the gentle, creamy texture of polenta that has been pan-fried to golden perfection. This dish is simple enough for a weekday treat yet impressive enough to serve to guests without the stress of complicated preparation.

Inspired by traditional Italian cuisine, these polenta cakes are a nod to the rustic charm of Northern Italy, where polenta is a staple comfort food. The addition of sun-dried tomatoes adds a tangy, savory depth, while fresh basil provides a fragrant, herbaceous lift that balances the richness of the polenta. Whether served as a standalone vegetarian delight or as part of a larger spread, these cakes are guaranteed to delight both the eyes and the palate.

Ingredients

• 1 cup polenta (coarse cornmeal)

• 4 cups water

• 1 teaspoon salt

• 2 tablespoons olive oil, plus extra for frying

• 1/2 cup grated Parmesan cheese (or a plant-based alternative)

• 1/3 cup sun-dried tomatoes, finely chopped

• 1/4 cup fresh basil leaves, chopped

• 1 garlic clove, minced

• Black pepper, to taste

• Optional garnish: additional fresh basil or microgreens

Directions

1. Cook the polenta: In a medium saucepan, bring 4 cups of water to a boil with 1 teaspoon of salt. Gradually whisk in the polenta to prevent lumps. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until thick and creamy.

2. Incorporate flavors: Remove the polenta from the heat and stir in 2 tablespoons of olive oil, grated Parmesan, chopped sun-dried tomatoes, minced garlic, and chopped basil. Season with black pepper to taste. Mix well until all ingredients are evenly combined.

3. Set the polenta: Transfer the polenta mixture to a greased baking dish or tray, spreading it evenly to about 1-inch thickness. Allow it to cool and firm up at room temperature for at least 30 minutes, or refrigerate for faster setting.

4. Cut the cakes: Once firm, remove the polenta from the tray and cut it into squares, rectangles, or round shapes using a cookie cutter for a more elegant presentation.

5. Fry the polenta cakes: Heat a few tablespoons of olive oil in a non-stick skillet over medium heat. Fry the polenta cakes for 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan to ensure even browning.

6. Serve immediately: Transfer the cakes to a serving platter. Garnish with fresh basil or microgreens for added color and freshness. Serve warm as a delicious snack, appetizer, or side dish.

Why You’ll Love These Polenta Cakes

Versatility is one of the biggest appeals of sun-dried tomato and basil polenta cakes. They can be served as an appetizer at a dinner party, paired with a fresh salad for lunch, or enjoyed as a comforting side for roasted vegetables. The combination of tangy sun-dried tomatoes, aromatic basil, and creamy polenta is perfectly balanced, offering a taste that’s both sophisticated and familiar.

Vegetarian-friendly and naturally gluten-free, these cakes are also suitable for those following specific dietary preferences. Using a plant-based cheese allows you to make this recipe vegan-friendly while still retaining the deliciously savory taste that makes this dish so irresistible.

Make-ahead convenience is another major benefit. You can prepare the polenta ahead of time, refrigerate it, and fry the cakes just before serving. This makes them an excellent option for meal prep or entertaining without the stress of last-minute cooking.

Tips for Perfect Polenta Cakes

• Consistency matters: When cooking polenta, make sure it’s thick but still creamy. Overly dry polenta can result in crumbly cakes, while too wet polenta will be difficult to shape.

• Customize flavors: Add finely chopped roasted red peppers, olives, or sun-dried tomato paste to elevate the taste. Fresh herbs like thyme or oregano also pair beautifully with polenta.

• Crispy edges: Frying the cakes in a non-stick skillet with a generous amount of olive oil ensures a crispy exterior while keeping the interior creamy. For an even lighter option, bake them at 400°F (200°C) for 20 minutes, flipping halfway through.

• Serving suggestions: These cakes are delicious on their own or paired with a simple tomato sauce, roasted vegetables, or a fresh green salad. Drizzle a little balsamic glaze for a gourmet touch.

Variations to Try

1. Cheesy Herb Polenta Cakes: Mix in mozzarella or fontina for extra cheesiness, along with fresh herbs like thyme or chives.

2. Mediterranean Style: Add chopped kalamata olives, roasted red peppers, and sun-dried tomatoes for a Mediterranean twist.

3. Spicy Kick: Incorporate red chili flakes or finely diced jalapeño for a mildly spicy version.

4. Breakfast Polenta Cakes: Top with a fried egg or sautéed mushrooms and spinach for a hearty breakfast option.

5. Mini Appetizer Cakes: Use a cookie cutter to make bite-sized polenta cakes, perfect for party platters.

Health Benefits of Polenta

Polenta, made from cornmeal, is a naturally gluten-free grain that provides a good source of complex carbohydrates, essential for sustained energy. Unlike refined grains, polenta retains its nutritional value, including fiber and protein. Adding sun-dried tomatoes and fresh basil boosts the antioxidant content and provides vitamins A and C, supporting immunity and overall health. Using olive oil contributes heart-healthy monounsaturated fats, making this dish both flavorful and nutritious.

The Art of Serving Polenta Cakes

Presentation can elevate even a simple dish. Arrange polenta cakes neatly on a platter, garnish with fresh basil leaves or microgreens, and add small bowls of dipping sauces like a roasted red pepper aioli or a light tomato coulis. For an elegant touch, drizzle a little extra virgin olive oil and sprinkle freshly cracked black pepper. Whether you’re serving a casual brunch or a more formal dinner, presentation matters.

Pairing your Sun-Dried Tomato & Basil Polenta Cakes with a fresh green salad or roasted vegetables adds texture and color, making the meal both satisfying and visually appealing. These cakes also pair beautifully with a variety of cheeses or a simple yogurt-based dip for extra creaminess.

Why This Recipe is Perfect for Any Occasion

The versatility and adaptability of this recipe make it ideal for all types of gatherings. From weekday dinners to weekend brunches and dinner parties, polenta cakes can fit seamlessly into your menu. They are equally suited for family meals or entertaining friends, as the recipe can be scaled up or down depending on the number of guests.

The flavor combination of sun-dried tomatoes and basil provides a gourmet touch without requiring complex cooking techniques. The crispy exterior contrasted with the soft, creamy interior is a texture contrast that appeals to all ages, making these cakes a family-friendly favorite as well.

Frequently Asked Questions

Can I make these gluten-free?
Absolutely! One of the best things about polenta is that it is naturally gluten-free, making this recipe suitable for anyone avoiding gluten or following a gluten-sensitive diet. However, it’s important to check all additional ingredients to ensure they are also gluten-free. For instance, while most cheeses are naturally gluten-free, some pre-shredded varieties may contain anti-caking agents that include gluten. If you want to make this recipe fully safe, opt for freshly grated cheese and double-check labels on any packaged ingredients. For a vegan or dairy-free version, you can substitute plant-based cheese alternatives while still keeping the recipe gluten-free. This makes the polenta cakes a versatile option for guests with dietary restrictions or for meal prepping for your family.

Can I use pre-cooked polenta?
Yes! Using pre-cooked polenta can save you time and make this recipe even easier to prepare. Pre-cooked polenta usually comes in firm tubes or blocks. Simply slice it into rounds or squares, then pan-fry or bake as instructed. You can enhance the flavor by topping each piece with finely chopped sun-dried tomatoes, fresh basil, and a sprinkle of Parmesan before serving. Pre-cooked polenta works especially well if you’re making mini polenta cakes for appetizers or a party platter, as it’s easier to handle and cuts cleanly without crumbling. This option is perfect for busy weeknights or when you want to simplify the process without compromising on taste.

How long can I store them?
Uncooked polenta can be stored in the refrigerator for up to three days, giving you flexibility if you want to prepare the base in advance. Once you fry the polenta cakes, they are best enjoyed immediately for optimal crispiness. However, if you need to store leftovers, place them in an airtight container in the refrigerator for up to two days. To reheat, simply warm them gently in a skillet over medium heat to maintain their golden, crispy exterior. Avoid microwaving if possible, as it can make the cakes soggy. These storage tips allow you to prep ahead for meals or small gatherings, ensuring you always have a quick, flavorful snack or side dish ready.

Can I freeze these polenta cakes?
Yes, these polenta cakes freeze beautifully, making them an excellent option for meal prep or batch cooking. After the polenta has set and been cut into cakes, arrange them on a tray so they don’t touch, and freeze until firm. Once frozen, transfer the cakes to a freezer-safe bag or container. When you’re ready to enjoy them, fry directly from frozen, adding a few extra minutes to the cooking time to ensure they are heated through and crispy on the outside. Freezing is a convenient way to have ready-made polenta cakes on hand for quick lunches, snacks, or even as part of a weeknight dinner.

Sun-Dried Tomato & Basil Polenta Cakes Recipe

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• Author: Michelle Davis
• Total Time: 45 minutes (plus 30 minutes cooling)
• Yield: 6-8 polenta cakes 1x

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Description

A warm, golden polenta cake infused with sun-dried tomatoes and fresh basil, perfect for brunch, lunch, or as an appetizer. Crispy on the outside and creamy on the inside, these cakes are a comforting vegetarian dish inspired by rustic Italian cuisine.

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Ingredients

Scale 1x2x3x

• 1 cup polenta (coarse cornmeal)

• 4 cups water

• 1 teaspoon salt

• 2 tablespoons olive oil, plus extra for frying

• 1/2 cup grated Parmesan cheese (or plant-based alternative)

• 1/3 cup sun-dried tomatoes, finely chopped

• 1/4 cup fresh basil leaves, chopped

• 1 garlic clove, minced

• Black pepper, to taste

• Optional garnish: additional fresh basil or microgreens

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Instructions

• In a medium saucepan, bring 4 cups of water to a boil with 1 teaspoon of salt. Gradually whisk in the polenta to prevent lumps. Reduce heat to low and cook, stirring frequently, for 20-25 minutes until thick and creamy.

• Remove from heat and stir in 2 tablespoons olive oil, grated Parmesan, sun-dried tomatoes, minced garlic, and chopped basil. Season with black pepper and mix until well combined.

• Transfer the polenta mixture to a greased baking dish or tray, spreading it evenly to about 1-inch thickness. Let it cool for at least 30 minutes to firm up.

• Once firm, cut the polenta into squares, rectangles, or rounds.

• Heat a few tablespoons of olive oil in a non-stick skillet over medium heat. Fry the polenta cakes for 3-4 minutes per side, until golden and crispy.

• Serve warm, garnished with fresh basil or microgreens.

Notes

For a lighter option, bake at 400°F (200°C) for 20 minutes, flipping halfway. Polenta cakes can be made ahead and stored in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispiness. Customize with herbs or vegetables to taste.

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Michelle Davis