Savory Herb Polenta Cakes
These Savory Herb Polenta Cakes are a delightful blend of comfort and flavor, with a crispy exterior and a soft, herb-infused center that makes my heart sing.
I have such fond memories of making polenta with my grandma on lazy Sunday afternoons.
The aroma of simmering cornmeal filled the kitchen, and we’d chat about everything under the sun.
This recipe for Savory Herb Polenta Cakes brings that warmth back into my life.
They’re so versatile and can be served as a snack, appetizer, or even as a hearty main dish.
Plus, they’re super easy to whip up!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh herbs in this recipe as they bring such vibrant flavor! If you don’t have fresh herbs, you can use dried ones; just keep in mind you’ll need less. Also, feel free to get creative with spices—smoked paprika or chili flakes can add a nice twist!
Tips & Notes
- •I love to keep my leftover polenta in an airtight container in the fridge; it lasts for days and can be used in various dishes!
- •If you want a cheesy flavor boost, add more nutritional yeast, or even some vegan cheese shreds to the mixture.
Recipe Variations
- •Sometimes I mix in sun-dried tomatoes or olives for an extra flavor punch.
- •You could also try adding different herbs like dill or thyme depending on your mood!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 2 months; just make sure to separate each cake with parchment paper so they don’t stick together.
Frequently Asked Questions
Can I make these polenta cakes ahead of time?
Absolutely! You can prepare the polenta and cut it into shapes. Just store them in the fridge for up to 3 days and fry them fresh when you’re ready to eat.
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These Savory Herb Polenta Cakes are a delightful blend of comfort and flavor, with a crispy exterior and a soft, herb-infused center that makes my heart sing.
Ingredients
Instructions
- 1
In a medium saucepan, bring the water (or vegetable broth) to a boil. Add a pinch of salt.
- 2
Gradually whisk in the polenta, stirring constantly to avoid lumps.
- 3
Reduce the heat to low and continue stirring for about 3-5 minutes until the polenta thickens.
- 4
Stir in the nutritional yeast, basil, parsley, garlic powder, onion powder, salt, and black pepper.
- 5
Once combined, pour the polenta into a greased 8x8 inch pan or a baking sheet, spreading it out evenly.
- 6
Let it cool at room temperature for about 15-20 minutes, until it’s firm enough to cut.
- 7
Once set, cut the polenta into squares or circles, depending on your preference.
- 8
In a large skillet, heat the olive oil over medium heat. Fry the polenta cakes for about 3-4 minutes on each side until they’re golden brown and crispy.
- 9
Serve warm, optionally topped with vegan vegan sour cream or your favorite sauce, and enjoy!
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