Vegetable Polenta Cakes

  • serves 5

Courtesy of chef Susur Lee. Read the full article here.

This dish is easy to make and perfect as a pre-prepared lunch.

6 Ratings
Directions for: Vegetable Polenta Cakes


5 cup water

1 cup cornmeal

2 Tbsp sweet peas

2 Tbsp corn

2 Tbsp red pepper (diced)

2 Tbsp Parmesan cheese


white pepper


olive oil


1. Bring water to a boil, season with salt.

2. Once polenta has thickened (approx. 30 min)

3. When ready to make polenta cakes, lift polenta out of the dish, remove saran wrap & place polenta on cutting board. According to desired shape-use either round cookie cutter or cut polenta into large squares.

4. Place saute pan over med heat and add 1 tbsp olive oil.

5. When oil is hot, add cakes & cook until golden brown on both sides (turning as little as possible).

See more: Cheese, Main, Lunch, Dinner, Italian, Fry


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