Name: Polenta Veggie Cakes Recipe – Pasta.com
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Cuisine: Italian
Ingredients: 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)

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 Recipe

A delicious and easy Polenta Veggie Cakes recipe, which pairs grilled polenta with eggplant and tomatoes.

5 from 1 vote

Print Recipe

Prep Time 25 mins

Cook Time 1 hr

Total Time 1 hr 25 mins

Course Dessert

Cuisine Italian

Servings

Calories 341 kcal

Ingredients

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

Instructions

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.