Polenta Cakes Recipe

Cook the polenta

Bring 3 cups water and 1 tsp salt to a gentle boil in a medium saucepan over medium-high heat. Once boiling, reduce heat to medium-low. Slowly whisk in 1 cup coarse cornmeal (polenta) in a steady stream to avoid lumps. Continue whisking for 1–2 minutes until mixture thickens slightly.

Simmer and finish

Reduce heat to low and cook, stirring frequently with a wooden spoon, for 20–25 minutes until the polenta is thick, creamy and the cornmeal is tender (no gritty texture). If mixture becomes too thick while cooking, add up to 2–4 tablespoons warm water, a tablespoon at a time. Stir in 2 tbs unsalted butter, 1 cup grated Parmesan, 1 tsp freshly ground black pepper, 1 tsp fresh thyme leaves (if using), and 1 tsp lemon zest (if using) until fully incorporated and smooth. Taste and adjust salt if needed.

Set polenta

Line an 8x8-inch (or similar) square baking dish with parchment or lightly oil it. Pour the hot polenta into the prepared dish and spread evenly with a spatula to about 3/4-inch thickness (about 1.5–2 cm). Smooth the top, cover with plastic wrap pressed to the surface (to prevent a skin), and refrigerate until fully firm, at least 2 hours or overnight.

Cut cakes

When polenta is firm, turn it out onto a cutting board. Remove parchment. Using a sharp knife or cookie cutter, cut into 8 squares or rounds (about 2–3 inches each). If pieces are crumbly at the edges, refrigerate again 15–20 minutes to firm before frying.

Pan-fry the cakes

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tbs vegetable oil and 1 tbs extra-virgin olive oil to the pan. When oil shimmers, arrange polenta cakes in a single layer without crowding. Fry 3–4 minutes per side until a deep golden-brown crust forms, flipping carefully with a spatula. Add remaining 2 tbs extra-virgin olive oil between batches as needed.

Finish and serve

Transfer cooked polenta cakes to a paper-towel-lined plate to drain briefly. While still warm, top each cake with a small dollop (about 1 tablespoon) of softened cream cheese or mascarpone if using, sprinkle with chopped parsley and additional grated Parmesan if desired. Serve immediately.

Make-ahead & reheating

Polenta can be prepared and set up to 3 days ahead (kept covered in refrigerator). To reheat, pan-fry straight from fridge for 4–5 minutes per side until hot and crisp, or bake on a parchment-lined sheet at 400°F (200°C) for 12–15 minutes, flipping halfway through.