Grilled Polenta Cakes topped with tomato sauce and Parmesan make a crispy, cheesy appetizer or light lunch. Try this easy recipe tonight!

Why These Grilled Polenta Cakes Are My Go-To Appetizer

I first came across this recipe in Cristina Ferrare’s cookbook Big Bowl of Love. The moment I saw the grilled polenta rounds topped with tomato sauce and Parmesan, I knew I had to try them. I love polenta, but I don’t make it nearly enough. These cakes are so simple to put together, and they deliver big on flavor. I’ve served them as a light lunch with a side salad, and they also make a fantastic party appetizer. The combination of crispy grilled polenta, tangy tomato sauce, salty Parmesan, and fresh basil is hard to beat.

Three Reasons to Make Grilled Polenta Cakes

They come together fast using a tube of pre-cooked polenta, so there’s no simmering or stirring.
They work equally well as a light lunch or a party appetizer, depending on how you serve them.
The contrast of crunchy grilled edges, warm sauce, and melted cheese is simple but satisfying.

Key Ingredients for Grilled Polenta Cakes

Polenta: A tube of pre-cooked polenta is the shortcut here. Look for one that feels firm so it holds its shape when sliced. If you prefer to make your own, cook it, spread it in a pan, and chill until firm before cutting.
Parmesan cheese: Freshly grated Parmesan melts more smoothly and tastes nuttier than the pre-shredded kind. A microplane or the small holes of a box grater work well.
Tomato sauce: Use your favorite jarred marinara or a quick homemade sauce. A chunky sauce adds nice texture, but a smooth one works too.

Kitchen Tools for Grilled Polenta Cakes

Grill pan (or an outdoor grill for a smokier flavor)
Baking sheet
Cooling rack
Pastry brush for applying olive oil
Cooking spray

Tips for Perfect Grilled Polenta Cakes

Get your grill pan really hot before adding the polenta. That heat is what creates those dark grill marks and a crispy exterior. Don’t rush the grilling, 8 to 10 minutes per side gives you a golden, crunchy crust. After grilling, let the cakes cool on a rack so they don’t steam and turn soft. When you add the sauce and cheese, keep it simple: a heaping tablespoon of sauce and a generous sprinkle of Parmesan per cake is plenty. Bake just until the cheese melts and the cakes are heated through, about 15 minutes at 350°F.

Variations for Grilled Polenta Cakes

You can swap the tomato sauce for pesto or a creamy mushroom sauce for a different flavor profile. Try using mozzarella or goat cheese instead of Parmesan. For a spicy kick, add red pepper flakes to the sauce. If you have an outdoor grill, cook the polenta slices directly on the grates for a smokier taste.

How to Serve Grilled Polenta Cakes

These polenta cakes are satisfying on their own as a light lunch. Pair them with a simple green salad dressed with lemon vinaigrette for a complete meal. For parties, arrange them on a platter and garnish with fresh basil. They’re best served warm, right out of the oven, so the cheese is still melted and the polenta stays slightly crisp.

Grilled Polenta Cakes FAQs

Can I use homemade polenta instead of the tube version?

Yes. Cook the polenta according to your recipe, then spread it in a shallow pan and chill until firm. Slice it into rounds and proceed with the recipe. The grilling time may be similar, but homemade polenta can be softer, so handle it gently.

Can I make these polenta cakes ahead of time?

You can grill the polenta slices in advance and refrigerate them in a single layer. When you’re ready to serve, top them with sauce and cheese and bake as directed. This makes party prep much easier.

What if I don’t have a grill pan?

A cast-iron skillet works well for searing the polenta. You can also broil the slices on a baking sheet until golden, then flip and broil the other side. The texture will be slightly different but still good.

Equipment

grill pan
baking sheet
paper towels
baking rack
knife
oven

Recipe

Grilled Polenta Cakes

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Prep: PT0M
Cook: PT0M
Total: PT0M
Servings: 6 servings
Cuisine: Italian

Ingredients

1 tube polenta (removed from casing, cut into 1/2-inch slices, and patted dry)
0.25 cup extra-virgin olive oil
cooking spray
1 cup tomato sauce (your favorite)
1 cup Parmesan cheese (freshly grated)
1 pinch kosher salt
0.25 cup basil (chopped)
cracked pepper

Instructions

Brush both sides of the polenta cakes with the olive oil, and set aside.
Heat a grill pan until really hot. Lay the polenta cakes in one layer on the pan, and grill for 8-10 minutes on each side or until both sides are golden and crunchy and have grill marks.
Remove the cakes from the grill and let cool on a baking rack.
Just before you are ready to serve, preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray. Arrange the grilled polenta cakes on the baking sheet. Place a heaping tablespoon of your favorite tomato sauce on each slice, then add a generous amount of freshly grated Parmesan cheese to each. Bake for 15 minutes.
Garnish with fresh chopped basil, kosher salt, and cracked pepper, and serve warm.