🌮 Cheesy Polenta Cakes with Roasted Veggie Salsa

/ vegeterian / By

Golden rounds of crisp-edged polenta, infused with cheese and herbs, topped with a warm roasted pepper and zucchini salsa. Savory, hearty, and different.

🧑‍🍳 Overview

  • Difficulty: Medium
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Servings: 2–3
  • Cuisine: Modern Fusion

📝 Ingredients

For the Polenta Cakes:

  • 1/2 cup quick-cooking polenta
  • 2 cups water or broth
  • 1/4 cup grated cheese (cheddar or Parmesan)
  • 1 tbsp butter
  • 1/2 tsp dried oregano
  • Salt & pepper
  • Olive oil for pan-frying

For the Roasted Veggie Salsa:

  • 1 red bell pepper, diced
  • 1 small zucchini, diced
  • 1/4 red onion, finely chopped
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • Pinch of chili flakes
  • Salt & black pepper
  • Optional: chopped basil or parsley to finish

🧑‍🍳 Instructions

1. Cook the Polenta

  • Bring water or broth to a boil. Slowly whisk in polenta.
  • Reduce heat, stir until thick (about 5 min).
  • Stir in cheese, butter, oregano, salt, and pepper.
  • Pour into a lined tray or dish and spread 1–2 cm thick. Chill until firm.

2. Roast the Veggie Salsa

  • Toss bell pepper, zucchini, and onion with olive oil, salt, pepper, and chili flakes.
  • Roast at 200°C / 400°F for 15–20 min. Toss with balsamic and herbs after.

3. Crisp the Polenta Cakes

  • Cut chilled polenta into rounds or squares.
  • Pan-fry in olive oil over medium heat until golden on both sides.

4. Assemble & Serve

  • Top warm polenta cakes with roasted veggie salsa.
  • Finish with herbs or extra cheese if desired.

🍽️ Nutritional Highlights (per serving, approx.)

  • Calories: ~390
  • Protein: 10g
  • Carbs: 35g
  • Fat: 22g

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📂 Categories

  • Main Categories: Vegetarian, Dinner
  • Additional Tags:
    • Crispy
    • Comfort Food
    • Creative Mains
    • Veggie Forward
    • Gluten-Free
    • Meal Prep Friendly