Pan-Seared Polenta Cakes with Sun-Dried Tomatoes and Basil

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden pan-seared polenta cakes enriched with sun-dried tomatoes and fresh basil, perfect as a savory vegetarian appetizer or side. This Italian-inspired vegetarian recipe, ready in about 50 minutes, layers polenta (cornmeal), 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: 10 min Cook: 40 min Serves 4 Italian cuisine 280 cal/serving

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Ingredients

1 cup polenta (cornmeal)
4 cups water
1 tsp salt
1/3 cup sun-dried tomatoes, chopped
1/4 cup fresh basil leaves, chopped
1/2 cup Parmesan cheese, grated
3 tbsp olive oil
1/2 tsp black pepper
1/4 tsp garlic powder

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Instructions

Step 1: Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Slowly whisk in 1 cup polenta and reduce heat to low. Cook, stirring frequently, for 25 minutes until thickened and creamy.
Step 2: Remove from heat and stir in 1/3 cup chopped sun-dried tomatoes, 1/4 cup chopped fresh basil, 1/2 cup grated Parmesan cheese, 1/2 tsp black pepper, and 1/4 tsp garlic powder until fully combined.
Step 3: Pour the polenta mixture into a greased 9x9-inch baking dish and spread evenly. Let cool for 1 hour until firm.
Step 4: Once set, cut the polenta into 8 equal squares. Heat 3 tbsp olive oil in a large nonstick skillet over medium heat. Add the polenta cakes and pan-sear for 4 minutes per side until golden brown and crispy.
Step 5: Serve warm garnished with extra basil leaves if desired.