Pan-Fried Polenta Cakes with Garlic-Parsley Butter

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

Golden pan-fried polenta cakes served with a rich garlic and parsley butter that melts into every crispy bite. This italian-inspired vegetarian (vegetarian) ready in about 30 minutes layers quick-cooking 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 320 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 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup quick-cooking polenta, reduce heat to low, and cook for 3-4 minutes, stirring constantly until thickened.
  2. Step 2: Remove from heat and stir in 3 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, and 1/4 tsp black pepper until smooth. Pour the polenta into a greased 8x8-inch pan, spreading evenly. Chill in the refrigerator for at least 1 hour until firm.
  3. Step 3: Once firm, cut the polenta into 8 squares. Heat 2 tbsp olive oil and 3 tbsp unsalted butter in a large skillet over medium heat.
  4. Step 4: Add the polenta cakes and pan-fry for 3-4 minutes on each side until golden and crisp. In the last minute, add 3 minced garlic cloves and 3 tbsp chopped fresh parsley to the skillet, stirring gently to coat the cakes with fragrant garlic-parsley butter.
  5. Step 5: Serve immediately, spooning any buttery garlic sauce from the pan over the polenta cakes.

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Frequently asked questions

How long does Pan-Fried Polenta Cakes with Garlic-Parsley Butter 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 Pan-Fried Polenta Cakes with Garlic-Parsley Butter?

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 Pan-Fried Polenta Cakes with Garlic-Parsley Butter?

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 Pan-Fried Polenta Cakes with Garlic-Parsley Butter 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 Pan-Fried Polenta Cakes with Garlic-Parsley Butter 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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