Individual Polenta Cakes

  • Servings : 12
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m

I love baked polenta.  These little cakes are perfect for single servings.  Each serving has a crust and looks pretty on the plate.


  • 4 T Canola Oil
  • 2 T Unsalted Butter
  • 1/2 Yellow Onion, small chop
  • 4 C Chicken or Vegetable Stock
  • 1 C Whole Grain Corn Meal
  • 1 1/2 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 C Freshly Grated Parmesan Cheese


Step 1

Preheat the oven to 375 degrees F. Grease or spray a muffin tin.

Step 2

Heat pan over medium heat and melt butter with olive oil. Saute onions until translucent. Add garlic and saute 2 more minutes.

Step 3

Add the chicken/vegetable stock and bring to a simmer. Gradually add the corn meal and stir continuously with a whisk for 10 minutes to avoid lumps.

Step 4

Remove from heat and stir in parmesan cheese, salt & pepper.

Step 5

Pour mixture into a greased muffin tin and bake at 375 Degrees F for 25 minutes. Check doneness with a toothpick.

Step 6

Garnish with fresh herbs and serve with Ratatouille & Chicken Sausage.

Short Cut: Bake these ahead of time and reheat the number of individual cakes that you need.

Think Out of The Ice Box: Try using a different hard cheese such as Romano or Asiago.

Recipe Type:
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