Name: Polenta Cakes with Roasted Tomatoes and Artichokes with Ancho–Honey Glaze
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 cup dry polenta (coarse or medium grind); 3 cups vegetable broth; ½ –1 teaspoon salt (depending on broth); 1 tablespoon olive oil or butter (vegan: olive oil or vegan butter); ¾ cup grated Parmesan or Pecorino (optional); Freshly ground black pepper; 1 pint cherry or grape tomatoes; 1 can (14 oz marinated artichoke hearts, drained and patted dry); 1 jar (13 oz chickpeas, drained, rinsed, and patted dry); 1½ tablespoons olive oil; ½ teaspoon salt; Black pepper; ¼ –½ teaspoon smoked paprika or Aleppo pepper; 2 tablespoons honey or agave; 3 tablespoons olive oil; 1 –1½ teaspoons ancho chili powder; ½ teaspoon smoked paprika; ½ –1 teaspoon lime juice; Pinch salt; Fresh basil or parsley; Crumbled goat cheese or feta (or vegan feta)

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Some dishes manage to feel both deeply comforting and quietly sophisticated at once, and these polenta cakes with roasted tomatoes and artichokes with ancho–honey glaze are one of them.

We’ve been traveling over the holidays, first to New York to see our son, daughter-in-law, and granddaughter, then a quick trip upstate to meet a new grand-niece. The baby love and energy were so indescribably precious and truly nourishing to the soul.

Before we left Portugal, I dove into my love of fusing culinary flavors and textures, playing with how sweet, salty, acidic, spicy heat, bitter, and savory can all live together. This recipe is one of those moments where everything I love about cooking came together.

Crisp-edged polenta cakes are layered with jammy roasted tomatoes, briny artichoke hearts, and golden chickpeas, then finished with a smoky ancho–honey glaze. It’s the kind of meal that feels like it should be coming out of a small café somewhere along the Mediterranean coast — yet with just enough Latin warmth to make it feel bold and modern.

I love recipes like this because they dwell in that sweet spot between rustic and refined. Nothing here is complicated or pretentious — just a pot of polenta, a sheet pan of vegetables, and a quick whisked glaze — yet when everything comes together, the flavors are layered, distinctive, and visually irresistible.

A Mediterranean Soul, Fused with a Little Latin Heat

The foundation of these polenta cakes with roasted tomatoes and artichokes is Italian in spirit, built on polenta, olive oil, tomatoes, legumes, herbs, and simple preparations that let great ingredients shine. But instead of keeping things entirely traditional, I lean into my Mexican heritage with ancho chili and smoked paprika in the glaze — adding just enough warmth to make the dish quietly unforgettable.

That subtle heat plays beautifully with the sweetness of the tomatoes and honey, the briny richness of the artichokes, and the creamy-crisp contrast of the polenta.

What Makes this Recipe so Nutritious

This is comfort food you can feel genuinely good about.

Polenta provides steady, complex carbohydrates without heaviness.
Chickpeas add plant-based protein and fiber that support digestion and satiety.
Tomatoes are rich in lycopene, a powerful antioxidant linked to heart health.
Artichoke hearts support liver and digestive function and are naturally high in fiber.
Olive oil delivers heart-healthy monounsaturated fats.
Ancho chili contains capsaicin, associated with improved circulation and metabolism.

Together, these ingredients create a dish that nourishes on every level — vibrant flavor, steady energy, and deep satisfaction.

Why You’ll Love this Polenta Cakes with Roasted Tomatoes and Artichokes Recipe

The polenta can be prepared earlier in the day or even the night before, poured into a pan, and left to firm up in the refrigerator. When you’re ready to cook, all that’s left to do is slice and sear it — meaning the entire dish can be on the table in under 30 minutes.

Even without planning ahead, this recipe still works beautifully. If you start the polenta first and spread it into the pan, it will be ready to cut and sauté in about 20 minutes — just enough time to roast the tomatoes, artichokes, and chickpeas and whisk together the ancho–honey glaze.

Flexible for Every Table

These polenta cakes with roasted tomatoes and artichokes with ancho–honey glaze are naturally gluten-free, and they’re easy to make vegan with a couple of simple swaps — use olive oil or vegan butter in the polenta, skip the cheese, and choose agave instead of honey in the glaze.

They’re wonderfully versatile: serve them as a small appetizer for entertaining, plate two per person as a satisfying vegetarian entrée, or offer them as a flavorful side dish alongside roasted vegetables or grilled fish. They also reheat beautifully, making them ideal for meal prep or easy leftovers that never feel second-best.