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Savory Herbed Polenta Cakes with Roasted Tomato Salsa Recipe

By Beginnerbakes Editorial TeamPublished Apr 8, 2026 | Updated Jul 11, 2026
Mediterranean 45 mins beginner-friendlyeasystep-by-stepsavory-bakessummer-bakingone-bowlminimal-ingredientspartysnack

Savory Herbed Polenta Cakes with Roasted Tomato Salsa Recipe with measured ingredients, 45-minute total timing, 8-serving yield, oven settings, and step-by-step instructions.

Savory Herbed Polenta Cakes with Roasted Tomato Salsa Recipe
Prep 15 min
Cook 30 min
Total 45 min
Servings 8
Difficulty easy
Cuisine Mediterranean

Recipe Details

Prep15 min
Cook30 min
Total45 min
Servings8
Difficultyeasy
CuisineMediterranean
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Ingredients

Servings 8
  • 1 cup fine yellow cornmeal (polenta)
  • 1/2 teaspoon baking powder (gluten-free)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/4 cups water
  • 2 tablespoons olive oil, plus extra for frying
  • 2 tablespoons finely chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme leaves
  • 1 clove garlic, minced
  • For the roasted tomato salsa
  • 3 medium ripe tomatoes, quartered
  • 1 small red onion, peeled and quartered
  • 1 garlic clove, unpeeled
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • Salt and pepper, to taste
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C).
  2. Place the quartered tomatoes, red onion, and unpeeled garlic clove on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper.
  3. Roast in the oven for 20 minutes until the tomatoes and onion are soft and slightly caramelized.
  4. Remove from oven and let cool for 5 minutes. Squeeze the roasted garlic out of its skin and combine it with the tomatoes and onion.
  5. Transfer the roasted vegetables to a blender or food processor, add red wine vinegar, and pulse until you reach a chunky salsa consistency. Adjust salt and pepper to taste. Set aside.
  6. Meanwhile, in a medium mixing bowl, combine the cornmeal, gluten-free baking powder, salt, and black pepper.
  7. Add the water, 2 tablespoons olive oil, chopped basil, parsley, thyme, and minced garlic to the dry ingredients.
  8. Whisk everything together until fully combined. The mixture will be thick but pourable. Let sit for 5 minutes to thicken slightly.
  9. Heat a non-stick frying pan over medium heat and lightly coat with olive oil.
  10. Spoon about 2-3 tablespoons of the polenta batter into the pan, gently shaping each into a round cake about 3 inches in diameter and 1/2 inch thick. Cook in batches without overcrowding.
  11. Cook each side for about 4-5 minutes until golden brown and crispy on the outside. Carefully flip with a spatula and cook the other side.
  12. Transfer cooked cakes to a plate lined with paper towels to absorb any excess oil.
  13. Serve warm polenta cakes topped generously with the roasted tomato salsa. Garnish with fresh basil leaves if desired.
  14. Enjoy these flavorful gluten-free polenta cakes as a snack, appetizer, or light party treat!

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