These fried polenta cakes are golden and satisfying, with a soft center and a crisp crust. Topped with bright tomato salsa and a sprinkle of sea salt, they’re perfect as an appetizer, light lunch, or elegant side.
This is Let’s Veg comfort with texture and freshness.
Fried Polenta Cakes
Fried polenta cakes topped with fresh tomato salsa and sea salt. A crispy Let’s Veg recipe perfect for appetizers or simple vegetarian meals.
Ingredients
Equipment
Frying Pan
Cooking Instructions
- Bring water or broth to a boil. Slowly whisk in polenta and reduce heat.
- Cook, stirring often, for 15 minutes until thick and creamy. Season with salt, pepper, and olive oil or butter.
- Spread polenta into a lightly oiled pan in an even layer. Let cool until firm.
- Cut into squares or rounds.
- Heat olive oil in a skillet over medium heat.
- Fry polenta cakes for 3-4 minutes per side, until golden and crisp.
- Mix all salsa ingredients in a bowl.
- Top warm polenta cakes with tomato salsa and finish with flaky sea salt. Serve immediately.
Nutrition
Notes
Add garlic or chili flakes to the salsa for heat
Polenta can be made ahead and chilled
Serve with a green salad or grilled vegetables