Crispy Parmasan & Chive Polenta Cakes

Crispy Parmasan & Chive Polenta Cakes

Serves 16

Preparation Time: 15 minutes

Cooking Time: 25 minutes


  • 3 cups vegetable stock
  • 1 cup polenta
  • ½ cup finely grated parmesan cheese
  • ½ cup S&W Whole Egg Mayonnaise
  • ½ cup finely chopped fresh basil
  • cooking oil spray
  • Bottled salsa

Cajun dressing

  • 1 cup S&W Whole Egg Mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons Cajun spice


  • Grease and line a 18cm x 28cm pan.
  • Bring stock to boil in a large saucepan. Sprinkle in polenta, stir with a wooden spoon.
  • Whisk ingredients for dressing in a small jug.
  • Cook, over a medium heat, stirring, about 5-10 minutes or until polenta pulls away from the sides of the pan.
  • Remove from heat. Stir in cheese,
    S&W Whole Egg Mayonnaise and basil.
  • Spoon polenta into prepared pan. Spread with a spatula to ensure an even thickness (alternatively, use a damp hand to pat the mixture down).
  • Refrigerate about 1 hour or until firm.
  • Turn polenta out on to a chopping board. Cut into 16.
  • Place polenta on an oiled oven tray lined with baking paper. Spray with oil.
  • Cook in a very hot oven (240°C) for about 10 minutes or until crisp and golden
  • Serve warm with salsa.


  • You can prepare the un-baked polenta up to refrigeration, two days in advance. Then simply cut into pieces and bake.
  • You can vary the size of your polenta pieces, depending on whether you would like to serve them as canapés, a starter or as picnic food.
  • The polenta fingers can be cooked on the flat plate of the BBQ, and make a great meat alternative for the vegetarians.
  • Try adding other herbs instead of basil, such as chopped chives or oregano.

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Crispy Parmesan & Chive Polenta Cakes

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