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Polenta Cakes with Tomato Salsa

1 hr. 15 min. Serves 4

  • Main Course
  • Vegetarian
  • Tomatoes On the Vine
Image of polenta cakes recipe
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  2. / Polenta Cakes with Tomato Salsa



1 cup ground yellow cornmeal
4 cups water or vegetable broth, plus more as needed
1/3 cup Pecorino Romano cheese, plus extra for garnish
1/2 tsp. Kosher salt
3/4 tsp. black pepper


1 lb. tomatoes on the vine, diced
2 small pepperoncini peppers, sliced
3 cloves garlic, grated
1 Tbsp. capers, drained
2 tsp. red wine vinegar
4 Tbsp. extra-virgin-olive oil, divided
Kosher salt, to taste
Basil leaves, for garnish


Step 1:

In a large stock pot over medium heat, bring broth to a boil. Slowly add in the cornmeal, whisking constantly until the mixture is combined. Bring to a boil and then reduce heat to low. Allow to cook until mixture thickens, about 3-5 minutes, making sure to whisk occasionally to prevent the polenta from sticking to the bottom of the pan.

Step 2:

Remove from the heat and add in the pecorino, 1/2 tsp. salt and pepper.

Step 3:

Pour mixture into a buttered 9×13″ baking dish. Lay plastic wrap directly onto the surface of the polenta and chill in the refrigerator for at least one hour.

Step 4:

Once the polenta is chilled, cut into triangles. Heat remaining olive oil in a large skillet over medium high heat. Once shimmering, add the triangles in batches and sear until golden on both sides. Transfer to a plate lined with paper towels.

Step 5:

Prepare the salsa: In a large bowl, combine the tomatoes, pepperoncini, garlic, capers, red wine vinegar, and 2 Tbsp. of olive oil. Toss well to combine. Season with salt (to taste) and set aside until ready to use.

Step 6:

Place the polenta cakes on a large serving platter, top with the salsa, and garnish with basil leaves.