adapted from food 52 – by ARIELLECLEMENTINE

Classic Italian dish – add variations to make it your own!


4 Cups Water
2 Tsp Kosher Salt
1 Cup Maine Grains Polenta
2 Tbs Extra Virgin Olive Oil
For the Topping
1 Tbs Extra Virgin Olive Oil
1 Tbs Butter
1 Yellow Onion, halved and sliced in 1/4" slices
2 Oz Goat Cheese, Crumbled
1 Splash/Dash Honey to drizzle


  1. Bring water and salt to boil. Slowly whisk in the polenta. Turn heat to low, continue to whisk for 10-15 min – or until the polenta is smooth and creamy. When fully hydrated and cooked, the polenta will no longer have its gritty texture , it will become tender.  Polenta can be eaten this way, as a porridge and base for sauce, cheese and toppings, or you can spread it in a pan and allow it to set for grilling and pan frying.  For grilled polenta cakes, spread the polenta in a 9×9″ baking dish and set aside or refrigerate to cool. 
  2. Once the polenta has set up, add butter and oil to a heavy bottomed skillet set to medium/low heat. Add the sliced onions and a sprinkle of salt and cook, stir occasionally, until golden and caramelized – about 20 minutes. 
  3. Pour 1 tbsp of oil into another skillet on medium heat. Using a 3″ round cookie cutter, cut circles of the firm polenta and place in the heated skillet. Cook til slightly browned and crusty on each side – about 2 minutes each side. (Save those scraps!  The outer edges of polenta are delicious scrambled with eggs or used to thicken soup and chowders!)
  4. To assemble the polenta cakes: place on a plate, add 1 tbsp of the caramelized onion onto each cake, top with crumbled goat cheese and drizzle with honey.
  5. OH MY! Add your own variations – sun-dried tomatoes, sliced olives, roasted vegetables, salsa, tomato sauce, other cheeses….it’s up to you!


Course: Breakfast, Main Dish, Side Dish, Snack

Cuisine: Italian, Mexican

Adapted from Food 52 – Test Kitchen Approved. This was a Contest Winner for ‘Your Best Polenta Recipe’