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

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

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 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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Pour the polenta mixture into a greased 9x9-inch baking dish and spread evenly. Let cool for 1 hour until firm.
  4. 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.
  5. Step 5: Serve warm garnished with extra basil leaves if desired.

Frequently asked questions

How long does Pan-Seared Polenta Cakes with Sun-Dried Tomatoes and Basil take to make?

Total time is about 50 minutes (10 min prep + 40 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-Seared Polenta Cakes with Sun-Dried Tomatoes and Basil?

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

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