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Grilled polenta cakes on board.

Grilled Polenta Cakes

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  • Author: Rhonda
  • Total Time: 4 hours 35 minutes
  • Yield: 30-36 bites 1x


These grilled polenta cakes are a great base for so many toppings; spicy prawns, steak, tomatoes, cheese. They are so easy to make, involve little active time, and are a hit with family and friends.


  • 4 cups chicken stock, vegetable stock or water
  • 1 cup yellow polenta (160 grams)
  • 2 ounces parmesan cheese, shredded (about 1/2 cup)
  • Salt and pepper to taste
  • 2 Tablespoons butter, cut into pieces
  • 2 Tablespoons olive oil




  1. Once the polenta is chilled, remove from the refrigerator. Gently lift the polenta out of the pan using the parchment paper and place on a cutting board.


Polenta vs. Cornmeal. Polenta is the name of the dish and not actually the name of the ingredient! Here in the U.S. we make polenta with corn and not mixed grains like they do in Italy. While you can use cornmeal for making polenta, look for a coarse grind cornmeal or one that says specifically polenta on it. Using a fine grind cornmeal can leave you with a mushy, pasty polenta.

Mix it Up. This is a great base polenta recipe. Make this your own with different soft cheeses; goat, feta,  even cream cheese. Add some spices or fresh chopped herbs. Add some crispy bacon or prosciutto to the polenta with the cheese. Keep it vegetarian. We like this with chicken stock, but these are equally good with vegetable stock or water if you want to make them vegetarian. 

Toppings. These are great with so many different toppings. We especially like these toppings
- Cherry tomato slice, blue cheese, and toasted pine nuts
- Spicy Prawns
- Peppered steak and brandy cream sauce (recipe coming soon)

Line pan with parchment to easily remove polenta from the pan when cutting. One of our favorite methods is to cut two strips the width of your pan. Place one in the bottom with the edges of parchment coming up over the edges of the pan. Turn the pan 90 degrees and place the other piece of parchment in the pan so the edges of parchment come up over the remaining two sides of the pan.

  • Prep Time: 10 minutes
  • Inactive Time: 4 hours
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American


  • Serving Size: 1 piece
  • Calories: 49
  • Sugar: 0.5 g
  • Sodium: 158 mg
  • Fat: 2.7 g
  • Trans Fat:
  • Carbohydrates: 4.3 g
  • Protein: 1.9 g
  • Cholesterol: 4.4 mg