Polenta Cakes with Roasted Tomatoes and Artichokes with Ancho–Honey Glaze

polenta with roasted tomatoes and artichokes

Polenta Cakes with Roasted Tomatoes and Artichokes with Ancho–Honey Glaze

Course: Appetizer, Main

Cuisine: Fusion, Italian, Italian Fusion

Keyword: Polenta Cakes, Polenta Recipes

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Calories: 460kcal

Golden polenta cakes with roasted tomatoes and artichokes, finished with a smoky ancho–honey glaze. This gluten-free Mediterranean vegetarian recipe is perfect as an appetizer, side dish, or entrée.

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Ingredients

Polenta Cake

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

Roasted Tomatoes, Artichokes & Chickpeas

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
4 -8 garlic cloves
1½ tablespoons olive oil
½ teaspoon salt
Black pepper
¼ –½ teaspoon smoked paprika or Aleppo pepper

Ancho–Honey Glaze

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

Optional Garnishes

Fresh basil or parsley
Crumbled goat cheese or feta or vegan feta

Instructions

Make the Polenta Cake

Bring vegetable broth and salt to a boil.
Whisk in the polenta and reduce the heat to low.
Cook 15–20 minutes, stirring frequently, until thick and creamy.
Stir in olive oil or butter and cheese (if using); season with pepper.
Line a small baking dish or a loaf pan with parchment paper.
Spread polenta into a ¾–to 1-inch-thick layer and smooth the top.
Cool until firm, at least 1 hour or overnight.

Roast the Tomatoes, Artichokes & Chickpeas

Preheat oven to 425°F / 220°C.
Arrange tomatoes, artichokes, and chickpeas in separate sections of a sheet pan.
Drizzle tomatoes and chickpeas with olive oil, salt, pepper, and paprika. Toss the unpeeled garlic cloves onto the pan.
Roast for 20–25 minutes, shaking once, until the tomatoes are jammy and the chickpeas are lightly crisp.
o Watch artichokes closely — they may finish earlier.

Make the Ancho–Honey Glaze

Whisk all glaze ingredients in a small bowl.
Adjust sweetness, heat, and acidity to taste.

Crisp the Polenta

Cut chilled polenta into rectangles or triangles.
Heat a nonstick or cast-iron skillet over medium-high with a drizzle of olive oil.
Sear polenta 5–7 minutes per side until golden and crisp.

Assemble

Place one or two polenta cakes on each plate.
Spoon roasted tomatoes, artichokes, a garlic clove or two, and chickpeas over the top.
Drizzle with ancho–honey glaze.
Finish with herbs, cheese (if using), or chili flakes.

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