Polenta Cakes with Goat Cheese and Kale Pesto

Name: Polenta Cakes with Goat Cheese and Kale Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Kale Leaves, Stems Removed; 1 clove Garlic, Rough Chopped; 1/4 cups Toasted Pine Nuts; 1/4 cups Fresh Lemon Juice; 1/4 cups Olive Oil, More To Taste; 1/4 cups Grated Parmesan Cheese; ⅛ teaspoons Salt; ⅛ teaspoons Ground Black Pepper; 18 ounces, weight Precooked Polenta; 3 ounces, weight Goat Cheese; 2 ounces, fluid Sun Dried Tomatoes, Diced, Used As Garnish

Servings: persons

4 cups Kale Leaves, Stems Removed
1 clove Garlic, Rough Chopped
1/4 cups Toasted Pine Nuts
1/4 cups Fresh Lemon Juice
1/4 cups Olive Oil, More To Taste
1/4 cups Grated Parmesan Cheese
⅛ teaspoons Salt
⅛ teaspoons Ground Black Pepper
18 ounces, weight Precooked Polenta
3 ounces, weight Goat Cheese
2 ounces, fluid Sun Dried Tomatoes, Diced, Used As Garnish

1
Preheat your oven according to the polenta package directions.
2
Meanwhile, combine the kale leaves, garlic, pine nuts, lemon juice, olive oil, and Parmesan cheese in a food processor and blend until smooth.
3
Taste and season with the salt and pepper.
4
Adjust the pesto to taste and consistency by adding more olive oil, lemon juice or Parmesan cheese.
5
When finished, set aside.
6
Lightly spray 2 baking sheets with the nonstick cooking spray.
7
Slice the polenta into 1/4-inch thick rounds and place them on the baking sheets.
8
Bake according to package directions, flipping once halfway through cooking.
9
When the cakes have baked, turn off the oven, remove the baking sheets from the oven, and top each polenta cake with about 1/2 teaspoon of the goat cheese.
10
Place back in the oven for a few minutes until the cheese softens (be careful not to let the cheese get too runny).
11
Remove from the oven and allow to cool just slightly.
12
Top each slice with 1 teaspoon (or slightly less) of the pesto.
13
Garnish each with a few pieces of the sun-dried tomatoes.
14
Note: This recipe was roughly inspired by a breakfast I had at The Cottage in La Jolla, California, one of my favorite beachside restaurants.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups Kale Leaves, Stems Removed, 1 clove Garlic, Rough Chopped, 1/4 cups Toasted Pine Nuts, 1/4 cups Fresh Lemon Juice, and more.

Yes, Polenta Cakes with Goat Cheese and Kale Pesto falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!