Roast Pepper Polenta Cakes Recipe

These simple yet flavorful polenta cakes are packed with roasted peppers and herbs, making them a perfect quick lunch or a fun, healthy addition to your kids' lunchboxes! Easy to make and bursting with delicious Mediterranean flavors, these little patties are sure to become a family favorite. Get ready for a taste of sunshine!

Prep Time 20 mins
Cook Time 35 mins
Calories 260.9 kcal
Protein 18g
Rating 5.0 (1 Reviews)
Roast Pepper Polenta Cakes 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roast Pepper Polenta Cakes

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How to Make Roast Pepper Polenta Cakes

  1. Preheat your grill or broiler. Slice 2 large bell peppers (any color) in half lengthwise and remove the seeds and membranes.
  2. Place the pepper halves cut-side down on the grill or broiler pan and cook for 15-20 minutes, or until the skin is blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let cool slightly.
  3. Once cool enough to handle, peel off and discard the skins. Chop the roasted peppers into a small dice (about 1 cup).
  4. In a small saucepan, bring 2 cups of milk to a simmer over medium heat.
  5. Gradually whisk in 1 cup polenta, 1 clove minced garlic, and 1/4 teaspoon salt. Reduce heat to low and stir constantly for about 5-7 minutes, or until the polenta is thick and creamy.
  6. Remove from heat and stir in 1/2 cup grated Parmesan cheese. Let cool for 5 minutes.
  7. Gently stir in the diced roasted peppers and 1/4 cup chopped fresh basil.
  8. Divide the polenta mixture into 8 equal portions. Shape each portion into a patty about 1/2 inch thick.
  9. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Fry the polenta cakes for 3-4 minutes per side, or until golden brown and heated through.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

11g

Fat

21g

Carbs

9g