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Polenta Cake Appetizers

Dixie Schexnaildre


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


  • 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


  • Heat oven to 425 degrees F
  • 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!

Polenta cakes pictured here with our Roasted Baby Potatoes!