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.
Ingredients
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1 cup polenta (coarse cornmeal)
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4 cups water
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1 teaspoon salt
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2 tablespoons olive oil, plus extra for frying
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1/2 cup grated Parmesan cheese (or plant-based alternative)
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1/3 cup sun-dried tomatoes, finely chopped
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1/4 cup fresh basil leaves, chopped
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1 garlic clove, minced
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Black pepper, to taste
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Optional garnish: additional fresh basil or microgreens
Instructions
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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.
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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.
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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.
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Once firm, cut the polenta into squares, rectangles, or rounds.
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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.
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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