Grilled Polenta Cakes



  • 1 (18-ounce) tube polenta
  • 1/4 cup virgin olive oil
  • Cooking spray
  • 1 cup of your favorite tomato sauce
  • 1/2 cup freshly shredded Parmesan cheese (you may have some left over)
  • 1/4 cup whole basil leaves
  • Pinch of koser salt
  • 1/8 teaspoon freshly ground black pepper


1. Remove polenta from casing, cut into ten 1⁄2-inch slices (cakes), and pat dry with paper towels.

2. Brush both sides of polenta cakes with oil, and set aside.

3. Heat a grill pan over high heat until hot. Lay polenta cakes in one layer on the pan; grill for 8–10 minutes on each side or until both sides are golden and crunchy and have grill marks.

4. Remove cakes from the grill pan and let cool on a wire rack. Preheat the oven to 350°.

5. Coat a baking sheet with cooking spray. Arrange the grilled polenta cakes on the baking sheet. Place 1 tablespoon of tomato sauce on each slice, then add 1–2 teaspoons Parmesan to each. Bake for 15 minutes.

6. Garnish with basil, salt, and pepper. Serve warm.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: Makes 10 servings (1 serving: 1 cake)

Nutritional Information

Calories per serving: 116
Fat per serving: 7g (sat 1.5g, mono 4.6g, poly 0.7g)
Cholesterol per serving: 4mg
Protein per serving: 3g
Carbohydrate per serving: 10g
Sugars per serving: 1g
Fiber per serving: 1g
Iron per serving: 0mg
Sodium per serving: 387mg

Good to Know

Cristina Ferrare is a New York Times best-selling author and host of her own cooking show, Cristina Ferrare’s Big Bowl of Love, on OWN (the Oprah Winfrey Network). She has a home decor company, Ferrare with Company, and a retail shop, Marquette Home.

Cristina Ferrare CarbLovers Diet Cookbook