Polenta Cake Appetizers

This delicious appetizer is simple to prepare and less than 20 minutes hands-on.

{Polenta cakes pictured here with our Roasted Baby Potatoes!}

My Recipe


  • 1 tube of prepared polenta, sliced 1/4 " thick
  • homemade or store bought hummus or white bean spread
  • 6-12 mushrooms, cleaned and sliced
  • 3-4 green onions, washed and sliced
  • sun-dried tomatoes, sliced or torn


  1. Heat oven to 425 degrees F

Additional Info

Layer on baking sheet: Place polenta slices onto pan (I did not grease) Layer with hummus, mushroom, green onion (hold sun-dried tomatoes until after baking, as they tend to dry out too much). Bake for about 10-15 minutes, or until mushrooms brown and polenta darkens (THESE CAKES WILL STAY SOFT AND FLEXIBLE!) Remove and allow to cool. Top each with sun-dried tomato. Polenta cakes are also incredibly delicious served warm!

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