Roasted Tomato Polenta Cakes Recipe

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

Toss tomatoes with 2 tbs olive oil, minced garlic, thyme, 1 tsp salt and 1 tsp pepper in a bowl until evenly coated. Spread tomatoes in a single layer on the prepared baking sheet.

Roast tomatoes for 20–25 minutes, stirring once halfway, until they are blistered and starting to collapse but still hold some shape. Remove from oven and let cool slightly.

When tomatoes are warm (not hot), gently toss with torn basil and grated parmesan if using. Set aside. Reserve any juices on the baking sheet — they can be spooned over the finished cakes.

Cook polenta

Bring 1,000 ml water or vegetable broth and 1 tsp salt to a gentle boil in a medium saucepan. Slowly whisk in 200 g coarse polenta in a steady stream to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick and creamy — about 20–25 minutes (time depends on coarseness).

Stir in 30 g butter, 60 ml milk (or cream) and 40 g grated cheese (if using). Taste and correct seasoning. The polenta should be thick enough to hold shape when spread — if it’s too loose, cook a few minutes longer.

Transfer the polenta to a lightly oiled shallow baking dish or tray about 2 cm (3/4 inch) deep. Smooth the top with a spatula. Let cool at room temperature until firm, about 45–60 minutes. For faster setting, chill in the refrigerator 20–30 minutes until set but still pliable.

When set, turn the polenta out onto a cutting board. Cut into rounds (use a 6–7 cm cookie cutter or a glass) or squares. Lightly dust each piece with flour. Brush or fold a little of the beaten egg over each piece (or dip one side) to help browning and binding.

Heat 2 tbs olive oil in a large nonstick skillet over medium heat. Fry polenta cakes in batches, 3–4 minutes per side, until a golden-brown crust forms. Adjust heat as needed so they crisp without burning. Transfer to a paper towel–lined plate to drain briefly.

Arrange warm polenta cakes on a serving platter or individual plates. Spoon a generous amount of roasted tomatoes and any released juices over each cake.

Garnish with microgreens or arugula, lemon zest, and a drizzle of balsamic glaze if using. Finish with an extra grind of black pepper and additional grated parmesan if desired.

Serve immediately while cakes are crisp and tomatoes are warm.