Grilled Polenta Cakes

Grilled Polenta Cakes

Recipe by Arielle Clementine Course: Breakfast, Side dish, Main course, SnackCuisine: Italian, Mexican

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


  • 4 cups Water

  • 2 tsp Kosher Salt

  • 1 cup Maine Grains Polenta

  • 2 tbsp Extra Virgin Olive Oil

  • For the topping:
  • 1 tbsp Extra Virgin Olive Oil

  • 1 tbsp Butter

  • 1 Yellow Onion, halved and sliced in 1/4″ slices

  • 2 oz Goat Cheese, Crumbled

  • 1 splash/dash Honey to drizzle


  • 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.
  • 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.
  • 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!)
  • 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.
  • OH MY! Add your own variations – sun-dried tomatoes, sliced olives, roasted vegetables, salsa, tomato sauce, other cheeses….it’s up to you!

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Adapted from food 52 by Arielle Clementine.