Grilled Polenta Cakes for #SundaySupper

Sep 30, 2012 by

Here we are again, another #SundaySupper. Can you believe that September is over already? Where does the time go!? Soon enough, we’ll be Thanksgiving, Trick-Or-Treat-ing, Tree decorating then Mistletoe-ing :-) I really do enjoy the fall season ~ the beautiful colours, the food, and the change in fashion. There’s just so much to appreciate.

Back in May, I shared a recipe by Cristina Ferrare for #SundaySupper. The recipe was called Fall Off The Bone Chicken and my family enjoyed every bite. The theme for that Sunday, was to prepare a recipe from Cristina’s cookbook called Big Bowl Of Love. I really enjoy her recipes and there were a few that I wanted to try. This recipe fits very well with todays #SundaySupper theme which is “Meals with five ingredients or less”. Our fabulous host is Amber of Mama’s Blissful Bites! We will be sharing recipes all day, but please do join us during our #SundaySupper Twitter chat at 7pm EST. Join the fun and share your favourite recipes and get meal ideas and inspiration while you’re at it! Whether you’re on a budget, want to use up some pantry items, or just need to whip up something quickly~ you’ll have a wonderful list of ideas to consider from our lineup this week!


Grilled Polenta Cakes


Grilled Polenta Cakes

Recipe Type: Starter, Appetizer, Snack
Author: Lyn, adapted from Cristina Ferrare
Prep time:
Cook time:
Total time:
Serves: 4-6
Polenta, Tomato Sauce & Spinach!
  • 1 tube polenta, removed from casing, cut into ½-inch slices, and patted dry with paper towels
  • Approximately ¼ cup extra-virgin olive oil
  • Cooking spray
  • 1 cup Garlic & Herb Tomato Sauce (Or a tomato sauce of your choice)
  • 1/2 cup grated Parmesan cheese
  • Pinch of salt
  • 1 cup baby spinach (a generous handful)
  1. Brush both sides of the polenta cakes with the olive oil, and set aside.
  2. On a hot griddle pan, place the polenta slices in one layer on the pan
  3. Grill for 10-12 minutes on each side or until both sides are golden and have grill marks
  4. Remove the slices from the grill and let cool on a baking rack
  5. In a small saucepan, add tomato sauce and bring to a gentle boil
  6. Add the spinach and stir until combined and warmed through
  7. Just before you are ready to serve, preheat the oven to 350°F
  8. Spray a baking sheet with cooking spray
  9. Arrange the grilled polenta cakes on the baking sheet
  10. Place a heaping tablespoon of the tomato sauce with spinach on each slice, then add a pinch of parmesan cheese on top
  11. Bake for about 15 minutes
  12. Garnish with fresh parsley, salt & pepper to taste
  13. Serve and enjoy

Adapted from – Page(s): 55-55, Cristina Ferrare’s Big Bowl of Love (Delight Family and Friends with More than 150 Simple, Fabulous Recipes) by Cristina Ferrare


This recipe is really simple and easy – my favourite kind. I was interested in this recipe because I have always made polenta from scratch. This would be the first time that I would be buying ready-made polenta. It certainly was easier! I won’t make this a habit but at least I’ll be able to compare and know the difference. All I really needed was polenta, tomato sauce, spinach and parmesan cheese. I think this makes a great appetizer, side dish or a very tasty snack!


Grilled Polenta Cakes



Grilled Polenta Cakes – Grilled Polenta, Tomato Sauce with Spinach & Parmesan Cheese


Here’s the lineup for todays #SundaySupper:

Breakfast, Starters, Butters and Jams:

Main Dishes:





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Chicken Parmigiana

Sep 12, 2011 by

I love to make dishes that are tasty and family friendly. They can be as simple or as fussy as I want them to be, since in the end, my efforts will be worth it. I am steadily appreciating the flavour of tomatoes (that’s right, I don’t like them so much) and I’m slowly incorporating them into meals a few times per week. Chicken Parmigiana was something that always looked great but I remember when I tried it some time ago, there was just too much tomato sauce. I decided to try it my way.

I went looking for a sauce that I was comfortable with. I found a Pasta Sauce by a brand called Healthy Choice. There was a limited variety from their line but I went with the Garlic and Fine Herb. It’s the only one that I use now. I’m very happy with it.



1/4 Cup Breadcrumbs

1 Egg

6 Chicken breast cutlets, seasoned with salt and pepper {If you use whole breasts, you’ll have to thinly slice it length-wise in half to get a nice cutlet.}

1/4 Cup Gratered Parmesan Cheese

1 Cup Tomato Sauce

1/2 Cup Shredded Mozzarella Cheese (or if you’re using sliced Mozzarella cheese, 1 slice per piece of chicken)

Olive Oil for browning chicken



Turn on your broiler to  high.

In a large non-stick skillet, heat a few tablespoons of Olive Oil.

In a shallow dish, add bread crumbs and parmesan cheese.

Lightly beat the egg and pour into another shallow dish.

Dip each chicken breast into the egg to coat, then dip into the breadcrumb/cheese mixture. Shake off any excess. Brown each piece of chicken and be sure to do it in batches.

In an oven proof casserole dish, pour in tomato sauce to coat the bottom evenly. Place each piece of cooked chicken into the dish, slightly overlapping.

Sprinkle mozzarella over the chicken (or layer slices across the top of the chicken).

Place in your oven broiler at about 4 inches from the heat source for about 5-8 minutes. Allow the cheese to brown nicely. Serve with Pasta and Salad.

I enjoy this every time I cook it. Hopefully you will too!


Recipe adapted from Everyday Food.


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