Best Parmesan Polenta Cakes Recipes

Parmesan Polenta Cakes image

Number Of Ingredients 7

1 32 ounce tube precooked polenta
6 tablespoons finely grated Parmesan cheese
1 medium yellow onion diced
1 medium zucchini diced
6 to 8 cremini mushrooms diced
2 tablespoons canola oil
2 cups marinara sauce

Steps:

Turn toaster oven to broil at 450 degrees. Cut polenta into 6 (1-inch-thick) slices. Place rounds on an 8 x 11-inch baking sheet prepared with nonstick cooking spray and broil for 5-7 minutes, or until lightly browned on top. Turn rounds over and spread 1 tablespoon Parmesan cheese on top of each. Broil 5-7 minutes more, or until cheese is crusty and lightly browned. Meanwhile, saute vegetables in oil in a frying pan over medium-high heat until softened. Stir in marinara sauce and heat until bubbly. Serve spooned over the cooked polenta rounds. Makes 4-6 servings.

Nutrition Facts : Nutritional Facts Serves

Parmesan Polenta Cakes image

Provided by barbara lentz @blentz8

Number Of Ingredients 5

Steps:

Bring salted water to a boil. Stir in the polenta. Reduce heat and cook until thick about 20 to 30 minutes.
Spray a 9x9 pan with cooking spray. Line the pan with plastic wrap. Spread the polenta over the plastic wrap. Place another piece of plastic wrap over the polenta and refrigerate until firm about 3 hours.
Cut the polenta with a round cookie cutter or glass. Place a skillet over high heat and get it hot. Drizzle a small amount of oil in pan. Fry each polenta rounds until browned. Sprinkle with Parmesan Cheese