Polenta Cakes with Mozzarella and Mediterranean Spices
Prep time
Cook time
Total time
Serves: 6
  • 2 cups (1/2 liter) water
  • ⅘ cup (about 125 g) polenta
  • 1 organic bouillon cube
  • Thyme
  • Oregano
  • 2,5 oz (about 70 g) mozzarella cheese
  • 1 oz (about 30 g) parmesan cheese
  • 0,7 oz (about 20 g) chopped olives
  • 0,7 oz (about 20 g) dried tomatoes
  1. Bring 2 cups of water to a boil in a medium saucepan. Add a bouillon cube, oregano and thyme. Gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the polenta is tender. Stir constantly. If you use instant polenta, it will be cooked in about 4 minutes, while regular polenta will need about 15 minutes. Remove from heat.
  2. Pour the polenta into silicone cake molds and let cool completely. Place a flat board on top of the mold, then turn it upside down and remove the mold.
  3. Place polenta cakes on the baking sheet and top them with chopped dried tomatoes, olives, and parmesan cheese. Bake at 350 degrees for about 15 to 20 minutes.
Nutrition Information
Calories: 86 Fat: 4 g Carbohydrates: 6 g Fiber: 1 g Protein: 6 g
Recipe by Amazingly Tasty at http://amazinglytasty.com/polenta-cakes-with-mozzarella-and-mediterranean-spices/