Roasted Corn and Cheddar Polenta Cakes with Herb Aioli
Golden polenta cakes studded with sweet roasted corn and sharp cheddar, served with a bright herb aioli for dipping. This american-inspired vegetarian (vegetarian, gluten free) ready in about 45 minutes layers 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.
Ingredients
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 2 tbsp olive oil
- 1 cup fresh corn kernels
- 1/2 cup sharp cheddar cheese, shredded
- 1/3 cup mayonnaise
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp lemon juice
- 1 clove garlic clove, minced
- 1/4 tsp black pepper
Instructions
- Step 1: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup polenta and reduce heat to low; cook, stirring frequently, for 20 minutes until thickened and creamy.
- Step 2: While polenta cooks, heat 2 tbsp olive oil in a skillet over medium-high heat. Add 1 cup fresh corn kernels and sauté for 5 minutes until golden and slightly charred; remove from heat.
- Step 3: Stir the roasted corn and 1/2 cup shredded sharp cheddar cheese into the cooked polenta. Pour mixture into a greased 8x8-inch pan, smooth the top, and refrigerate for at least 1 hour until firm.
- Step 4: In a small bowl, combine 1/3 cup mayonnaise, 2 tbsp chopped parsley, 1 tbsp chopped chives, 1 tsp lemon juice, 1 minced garlic clove, and 1/4 tsp black pepper. Mix well and refrigerate until serving.
- Step 5: Once polenta is firm, cut into 8 equal squares. Heat 2 tbsp olive oil in a nonstick skillet over medium heat. Fry polenta cakes for 3-4 minutes per side until golden and crisp on edges.
- Step 6: Serve polenta cakes warm with herb aioli on the side for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Corn and Cheddar Polenta Cakes with Herb Aioli take to make?
Total time is about 45 minutes (15 min prep + 30 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 Roasted Corn and Cheddar Polenta Cakes with Herb Aioli?
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 Roasted Corn and Cheddar Polenta Cakes with Herb Aioli?
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 Roasted Corn and Cheddar Polenta Cakes with Herb Aioli 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 Roasted Corn and Cheddar Polenta Cakes with Herb Aioli vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
