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4.20 from 10 votes

Grilled Polenta Cakes

Recipe from Two Peas and Their Pod


  • 1 tube polenta removed from casing, cut into 1/2-inch slices, and patted dry with paper towels
  • Approximately 1/4 cup extra-virgin olive oil
  • Cooking spray
  • 1 cup of your favorite tomato sauce
  • 1 cup freshly grated Parmesan cheese you may have some leftover
  • Pinch of kosher salt
  • 1/4 cup basil chopped
  • Cracked pepper


  • 1. Brush both sides of the polenta cakes with the olive oil, and set aside.
  • 2. Heat a grill pan until really hot. Lay the polenta cakes in one layer on the pan, and grill for 8-10 minutes on each side or until both sides are golden and crunchy and have grill marks.
  • 3. Remove the cakes from the grill and let cool on a baking rack.
  • 4. Just before you are ready to serve, preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray. Arrange the grilled polenta cakes on the baking sheet. Place a heaping tablespoon of your favorite tomato sauce on each slice, then add a generous amount of freshly grated Parmesan cheese to each. Bake for 15 minutes.
  • 5. Garnish with fresh chopped basil, kosher salt, and cracked pepper, and serve warm.