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–+ servings
Olivia

Fried Polenta Cakes

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Fried polenta cakes topped with fresh tomato salsa and sea salt. A crispy Let’s Veg recipe perfect for appetizers or simple vegetarian meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Calories: 223
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • Polenta Cakes
  • 1 cup polenta corn grits
  • 3 cups water or vegetable broth
  • 1 tbsp olive oil or butter
  • Salt to taste
  • Black pepper to taste
  • Olive oil for frying
  • Fresh Tomato Salsa
  • 1½ cups tomatoes finely chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice or red wine vinegar
  • 1 tbsp fresh basil or parsley chopped
  • Salt to taste
  • Finish
  • Flaky sea salt

Equipment

Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. Bring water or broth to a boil. Slowly whisk in polenta and reduce heat.
  2. Cook, stirring often, for 15 minutes until thick and creamy. Season with salt, pepper, and olive oil or butter.
  3. Spread polenta into a lightly oiled pan in an even layer. Let cool until firm.
  4. Cut into squares or rounds.
  5. Heat olive oil in a skillet over medium heat.
  6. Fry polenta cakes for 3-4 minutes per side, until golden and crisp.
  7. Mix all salsa ingredients in a bowl.
  8. Top warm polenta cakes with tomato salsa and finish with flaky sea salt. Serve immediately.

Nutrition

Calories: 223kcalCarbohydrates: 36gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 8mgSodium: 732mgPotassium: 195mgFiber: 1gSugar: 3gVitamin A: 1098IUVitamin C: 9mgCalcium: 9mgIron: 1mg

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

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