Spicy Polenta Cakes Recipe

Name: Spicy Polenta Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 2 teaspoons kosher salt; 1 1/2 cups quick-cooking polenta, medium- or coarse-grain; 1 cup crumbled queso blanco cheese; 2 tablespoons unsalted butter, plus more for greasing the pan; 2 teaspoons chopped fresh cilantro; 1 teaspoon freshly ground black pepper; 2 jalapenos, seeded and diced; 1/4 cup olive oil; 2 tablespoons honey, for serving; 1 lime, halved

Servings: persons

1 cup milk
2 teaspoons kosher salt
1 1/2 cups quick-cooking polenta, medium- or coarse-grain
1 cup crumbled queso blanco cheese
2 tablespoons unsalted butter, plus more for greasing the pan
2 teaspoons chopped fresh cilantro
1 teaspoon freshly ground black pepper
2 jalapenos, seeded and diced
1/4 cup olive oil
2 tablespoons honey, for serving
1 lime, halved

1
Combine the milk, salt and 2 cups water in a medium saucepan and bring to a boil over medium-high heat.
2
Lower the heat and slowly whisk in the polenta.
3
Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes.
4
Stir in the queso blanco, butter, cilantro, pepper and jalapeno.
5
Simmer for 10 minutes, stirring frequently.
6
Taste and adjust the seasoning as needed.
7
Generously butter a 9-by-9-inch baking pan.
8
Pour the polenta into the pan and set aside to cool to room temperature.
9
Cover with plastic wrap and refrigerate for 2 hours, until firm.
10
Preheat a griddle pan over medium heat.
11
Invert the polenta onto a clean cutting board and slice it into nine 3-inch squares.
12
Brush the squares on both sides with the olive oil, then griddle them until golden brown and warmed through, about 3 minutes per side.
13
While warm, drizzle the polenta cakes with the honey and squeeze lime juice over the top.
14
Serve.

365

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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: 1 cup milk, 2 teaspoons kosher salt, 1 1/2 cups quick-cooking polenta, medium- or coarse-grain, 1 cup crumbled queso blanco cheese, and more.

Yes, Spicy Polenta Cakes 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!

Spicy Polenta Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions