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Grilled Polenta Cakes

Prep time 5 mins
Cook time 31 mins
Total time 36 mins
Yield Makes 10 servings (1 serving: 1 cake)


  • 1 (18-ounce) tube polenta
  • 1/4 cup virgin olive oil
  • Cooking spray
  • 1 cup of your favorite tomato sauce
  • 1/2 cup freshly shredded Parmesan cheese (you may have some left over)
  • 1/4 cup whole basil leaves
  • Pinch of koser salt
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 116
  • fat 7 g
  • satfat 1.5 g
  • monofat 4.6 g
  • polyfat 0.7 g
  • cholesterol 4 mg
  • protein 3 g
  • carbohydrate 10 g
  • sugars 1 g
  • fiber 1 g
  • iron 0 mg
  • sodium 387 mg

How to Make It

  1. Remove polenta from casing, cut into ten 1/2-inch slices (cakes), and pat dry with paper towels.

  2. Brush both sides of polenta cakes with oil, and set aside.

  3. Heat a grill pan over high heat until hot. Lay polenta cakes in one layer on the pan; grill for 8-10 minutes on each side or until both sides are golden and crunchy and have grill marks.

  4. Remove cakes from the grill pan and let cool on a wire rack. Preheat the oven to 350°.

  5. Coat a baking sheet with cooking spray. Arrange the grilled polenta cakes on the baking sheet. Place 1 tablespoon of tomato sauce on each slice, then add 1-2 teaspoons Parmesan to each. Bake for 15 minutes.

  6. Garnish with basil, salt, and pepper. Serve warm.