If you’ve never had polenta cakes, be prepared – this recipe is about to rock your world!

Let’s talk for a minute about the beautiful versatility of polenta. Polenta is simply coarsely ground cornmeal, which, when cooked slowly in water or stock, becomes a creamy, delicious base for all kinds of yummy comfort dishes. You can put just about anything on top of a hot bowl of polenta, from tomato sauce to a stew. You can even just top it with some butter and cheese (if you eat dairy). It’s like a warm hug in a bowl.

But you can also buy polenta pre-cooked in tubes, usually found in the pasta aisle of your grocery store. To make polenta cakes, just cut slices of polenta from the roll (much like you would slice a tube of chocolate chip cookie dough). Fry them in a little olive oil, being careful to just barely brown each side. You’ll have crispy polenta on the outside, creamy polenta on the inside.

I’ve topped these with a pretty simple ragout, using a little bottled tomato sauce, some fresh veggies, and some oven-roasted cherry tomatoes for a little kick. Finally, I added a dollop of cashew ricotta (it’s not hard to make, I promise!) and a few fresh basil leaves out of my herb garden.

It’s pretty, it’s plant-based, and while it’s not the healthiest thing I have ever eaten, it has some veggies for some nutritional value. Ready to try?

Polenta Cakes with Summer Tomato Sauce

Ingredients

• 1 pint of cherry tomatoes
• 1 1/2 tsp Kosher salt, divided
• 1/4 c Extra Virgin Olive Oil, divided
• 1 tube of pre-cooked polenta
• 1 onion, diced
• 2 T minced garlic
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 1/2 cups of your favorite marinara sauce
• 1 tsp Italian seasoning
• 1/3 cup ricotta cheese, or Cashew Ricotta (optional)
• Fresh basil leaves for garnish (optional)

Instructions

Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Toss the cherry tomatoes in about a tablespoon of olive oil and sprinkle with 1 tsp of the salt. Roast about 12 minutes, stirring halfway through, until the tomatoes are soft and peeling. Set aside.

Heat a large nonstick pan, then heat about one tablespoon of the olive oil. Add the chopped onions and garlic; cook for about five minutes or until the onions are translucent. Add the zucchini and yellow squash; cook, stirring frequently, until the squashes are soft, about five minutes more.

Stir in marinara sauce, remaining salt, and Italian seasoning. Stir until combined. Gently stir in the cherry tomates (juice and all). Heat through, then turn down to low while you prepare the polenta.

Slice the roll of polenta into 1/2 inch rounds. Heat a large frying pan over medium-high heat, then add remaining olive oil. When the oil is hot, carefully place the polenta rounds in a single layer. Let cook for about three to four minutes each side, watching carefully and turning down the heat if they begin to brown too quickly. You want a nice light toasty brown.

Remove to a plate lined with paper towels and pat off the excess oil. Plate two of the polenta rounds and top with tomato sauce, ricotta, and a little basil. Makes about 5 servings.

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