Crisp Pan-Fried Polenta Cakes with Sundried Tomato Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden pan-fried polenta cakes topped with a vibrant sundried tomato pesto, perfect for a savory appetizer or side. This italian-inspired vegetarian 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.

Prep: 15 min Cook: 15 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Crisp Pan-Fried Polenta Cakes with Sundried Tomato Pesto take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Crisp Pan-Fried Polenta Cakes with Sundried Tomato Pesto?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Crisp Pan-Fried Polenta Cakes with Sundried Tomato Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisp Pan-Fried Polenta Cakes with Sundried Tomato Pesto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crisp Pan-Fried Polenta Cakes with Sundried Tomato Pesto vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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