Polenta Cake

Polenta Cake

Originating from Italian cooking, these crispy cornmeal cakes can fill many roles in your menu, making for an excellent appetizer, side dish or even a light vegetarian meal option.


  • Phase Butter Flavored Oil - .25 Cup
  • Yellow onions, diced small - .5 Cup
  • Sundried tomatoes, rehydrated and chopped - .5 Cup
  • Water - 4 cups
  • Classic Gourmet Vegetable base - 2 tbs.
  • Polenta, course - 3 cups
  • Black pepper, ground, ground - 2 tsp.

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Adjust measurements based on the number of servings


  1. Heat saucepan with the Phase and sauté the onions until translucent, add in the sundried tomatoes, water, and the vegetable base.
  2. Slowly add in the polenta until well combined with the liquid. Add In the black pepper and let the polenta cook until tender.
  3. Pour the polenta mixture into a dish that is 1-1/2 inch deep. Let the mix cool in the dish until it is completely cold. Cut with the mix into 3- inch diameter rounds and hold for service.

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