Crisp Pan-Fried Polenta Cakes with Sundried Tomato Pesto

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Golden pan-fried polenta cakes topped with a vibrant sundried tomato pesto, perfect for a savory appetizer or side. This Italian-inspired vegetarian recipe, ready in about 30 minutes, layers instant polenta, water, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup instant polenta
• 4 cups water
• 1 tsp salt
• 4 tbsp, divided olive oil
• 1/2 cup, drained sundried tomatoes packed in oil
• 1/4 cup, packed fresh basil leaves
• 1/4 cup, grated parmesan cheese
• 2 tbsp pine nuts
• 1 clove, minced garlic clove
• 1/4 tsp black pepper

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup instant polenta, reduce heat to low, and cook 3-4 minutes, stirring constantly until thickened.
2. Step 2: Pour the cooked polenta into an 8x8-inch baking dish and spread evenly. Drizzle 1 tbsp olive oil over the surface and let cool to room temperature, then refrigerate for at least 1 hour until firm.
3. Step 3: Meanwhile, prepare the sundried tomato pesto by combining 1/2 cup drained sundried tomatoes, 1/4 cup fresh basil, 1/4 cup grated parmesan, 2 tbsp pine nuts, 1 minced garlic clove, 2 tbsp olive oil, and 1/4 tsp black pepper in a food processor. Blend until finely chopped but still textured.
4. Step 4: Remove the firm polenta from the refrigerator and cut into 8 squares. Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the polenta squares and cook for 3-4 minutes per side until golden and crisp.
5. Step 5: Transfer the polenta cakes to a serving plate and top each with a generous spoonful of sundried tomato pesto. Serve warm as an appetizer or side dish.