I love recipes that I can make for my family without having to slave away in the kitchen. This Polenta Veggie Cake recipe is easy to make and includes all sorts of veggies, including eggplant and tomatoes. You can use whatever vegetables you have on hand and serve these as appetizers.
Polenta Veggie Cakes
Polenta Veggie Cakes Recipe
A delicious and easy Polenta Veggie Cakes recipe, which pairs grilled polenta with eggplant and tomatoes.
US Customary Metric
1 ½ cup Polenta 4 cups Chicken Broth Parmigiano Reggiano, grated 1 cup Cherry Tomatoes, cut into quarters ½ Eggplant, diced 1 cup Mozzarella Cheese, dry 1 tablespoon Italian Seasoning Olive Oil, extra virgin, to taste , Salt to taste , Black Pepper to taste
Heat 3 tablespoons extra virgin olive oil in a skillet over medium heat.
Add diced eggplant and cook until tender. Add water when needed.
Add cherry tomatoes and cook for an additional 5 minutes. Set aside
In a tall and narrow pot, bring chicken broth to a boil over medium heat.
Whisk in the polenta and stir well with a wooden spoon.
Reduce the heat and cook, frequently stirring, until it thickens.
Season with salt and pepper to taste.
Add in cherry tomatoes and eggplant. Stir gently to combine.
Transfer the polenta into a greased baking sheet and spread it evenly with a spatula.
Let it cool at room temperature.
Use a knife to make rectangle polenta cakes.
Transfer them onto a bigger lined baking sheet and sprinkle with shredded dry mozzarella and grated Parmigiano.
Top with some halved cherry tomatoes.
Sprinkle with Italian seasoning.
Bake in a preheated oven at 400°F until the cheese has melted.
Serve and enjoy.
Serve these polenta veggie cakes warm.
You can enhance the flavors by adding more stir-fried vegetables like onions and peppers.
Calories: 341 kcal | Carbohydrates: 55 g | Protein: 13 g | Fat: 8 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 22 mg | Sodium: 1042 mg | Potassium: 519 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 538 IU | Vitamin C: 26 mg | Calcium: 186 mg | Iron: 2 mg
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