Get the air fryer out for a delicious fried polenta recipe. This tubed polenta recipe is quick and easy with a Mediterranean twist! And, if you don't have an air fryer, baking is an option. You will love these fried polenta cakes!
I love tubed polenta and the many recipes I can create with a simple tube of polenta. And, since I love Mediterranean everything, I made these fried polenta cakes topped with whipped tofu feta cheese and bruschetta topping. This fried polenta recipe is so delicious and easy that I can't wait to make it again.
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What is Polenta?
Polenta is a northern Italian dish made from coarsely ground corn. Freshly cooked polenta is soft and creamy, similar to grits or porridge. And it's gluten-free! Many people enjoy polenta as a substitute for rice or pasta for dinner or as a breakfast alternative to cereal or oatmeal.
When polenta cools, it solidifies enough to be sliced. Then choose to grill, air fry, bake, or saute. I couldn't help but think of how to use polenta in future recipes.
Since discovering tubed polenta, I've made polenta croutons, polenta fries, and crispy polenta. Both were a hit with my family!
Instead of lasagna noodles, layer polenta in butternut squash lasagna. And, of course, I plan to grill polenta with vegetables and a fabulous chimichurri sauce.
So, don't be surprised if you see polenta a lot in the next few months.
Fried Polenta Recipe Ingredients
- Tri-Colored Grape Tomatoes: I love the bright color of tri-colored tomatoes for this bruschetta topping.
- Kalamata Olives: Kalamata olives have a unique district flavor. They are salty and bold compared to black olives.
- White Beans: I used cannellini beans for this fried polenta topping.
- Basil: I suggest using fresh basil for the best flavor.
- Garlic: Again, fresh garlic cloves are a wonderful addition to this polenta topping.
- Tubed Polenta Tubed polenta is vegan and already prepared in a tube. It is often found in the pasta section or the produce section of the grocery store.
- Red Onions: Red onions are sweet yet tangy.
- Parsley: Fresh parsley is preferred for this recipe.
- Tofu Feta Cheese: I make my own tofu feta cheese, or choose your favorite brand.
- Unsweetened, Unflavored Plant Milk: I like oat milk because it's naturally creamy.
- Balsamic Glaze: Balsamic glaze is a balsamic vinegar reduction, hence the alternative name "balsamic reduction." Essentially, balsamic vinegar is simmered in a saucepan for about 15 minutes until it's reduced in half and has the consistency of maple syrup. I bought mine as a time saver, but you can make your own.
- Italian Seasoning: I sprinkled an Italian seasoning blend on top of the polenta slices for an added layer of flavor.
Fried Polenta Recipe Ingredient Substitutions
- Cherry tomatoes or snacking tomatoes are an excellent substitute for grape tomatoes.
- Black or green olives are alternatives to kalamata olives. I also like capers as a salty substitute.
- Try Great Northern beans instead of cannellini beans.
- One clove of garlic equals about ⅛th of a teaspoon of garlic powder.
- Make polenta from scratch, and cut it into any shape you prefer.
- A good ratio is 1 to 3. For example, if a recipe calls for 3 teaspoons of fresh rosemary, use 1 teaspoon of dried. Dried herbs tend to have fewer oils because they are dehydrated. However, those oils tend to be trapped deeper inside the herbs.
- Try green onions instead of red onions if you don't care for them or have them on hand.
- Instead of making tofu feta at home, try a store-bought brand like Violife or Follow our Heart.
- Any unsweetened, unflavored plant milk works well with this recipe.
- Make your own balsamic glaze by cooking down balsamic vinegar.
- Choose flavored balsamic vinegar for a unique flavor profile.
How to Make Air Fried Polenta
Begin by slicing the tubed polenta into individual ½ slices. To promote even cooking, cut into equal-sized pieces.
I used a crinkle cutter for a fancy cut, but a knife also works.
Next, combine the tomatoes, beans, kalamata olives, garlic, onion, basil, parsley, and 2 Tablespoons of balsamic glaze.
Stir to combine, cover and refrigerate until serving time.
In the meantime, blend the tofu feta cheese and the plant milk in a small blender cup and set aside.
Cooking Fried Polenta
Although I air-fried the polenta cakes, there is also a baking option if you don't have an air fryer.
Air Fry
- Preheat the air-fryer to 350 degrees.
- Place the polenta slices in an air fryer basket in a single layer, sprinkle with Itaor on an air fryer pan in a single layer, and sprinkle with Italian seasoning.
- Air fry for 15 minutes until golden brown.
- Remove from the air fryer and place on a platter.
Baking
- Preheat the oven to 400 degrees.
- Place the breaded polenta slices on a baking sheet with parchment paper or a silicone baking mat.
- Bake for 30 minutes until golden brown.
Making the Mediterranean Polenta Cakes
Once the polenta is cooked, transfer the fried polenta cakes to a platter. There are several ways to serve the dish. Either serve the bruschetta topping on the side and skip the whipped vegan feta or serve the cakes with the whipped cheese topped with the bruschetta topping.
Using a butter knife, spread a thin layer of whipped tofu feta cheese onto each fried polenta cake.
Then, I top it with a generous portion of bruschetta topping and drizzle with more balsamic glaze. Add a little extra basil and parsley, and serve additional bruschetta topping on the side.
Recipe Variations
- Serve the topping separately to allow for individual preference.
- You can skip the whipped vegan feta cheese and top it with the bruschetta topping.
- Cut the tubes polenta sideways for square, longer pieces.
- Make polenta pizza in a long square pan and cut it into individual squares.
- Cook the polenta in large muffins or mini muffins plans for small bite-sized treats.
- For kids, cut the polenta using cookie cutters for fun shapes to eat.
Recipe FAQs
Top polenta with your favorite pasta sauce. Add sautéed greens and protein of choice, including lentils and legumes. Make as a breakfast cereal; add nuts, seeds, dried fruits, fresh fruit, and plant milk of choice.
Polenta is high in protein and fiber but compared to rice, pasta, or potatoes, it's much lower in calories and fat yet still provides a source of complex carbs that are much-needed for energy.
Polenta is also billed as an ingredient, and in recipes, the term is often used interchangeably with cornmeal. Polenta is cornmeal made from ground flint corn. Typically, it's coarsely-ground yellow corn, but sometimes it's finely-ground yellow or white corn.
Tips
- Although many people suggest drying the polenta tube, I suggest leaving it wet, so the Italian seasoning sticks to it.
- You do not need oil or cooking spray on the baking sheet or air fry pan. The moisture in the polenta keeps it from sticking to the air fry pan or parchment paper.
- Seasoning both sides of the polenta cakes with Italian seasoning for extra flavor.
- To make pretty drizzle marks on the top of the fried polenta cakes, put the balsamic drizzle into a squeeze bottle.
- Serve cold or hot. Once the polenta is cooked, it remains solid and crispy.
- If you have leftovers, I recommend keeping the polenta cakes, vegan whipped feta cheese, and the bruschetta topping separate.
- If you have extra bruschetta topping, add it to the top of toasted sourdough bread, on top of pasta, crackers, or cucumbers. Another great way to enjoy the bruschetta topping is on top of or inside of your favorite Mediterranean Tofu Scramble.
If you are looking for a great appetizer, lunch, or entree, try this fried polenta recipe topped with whipped tofu feta cheese and bruschetta topping.
More Vegan Treats for Your Family to Enjoy
If you love these fried polenta cakes, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Fried Polenta
Ingredients
- 1 14 ounce Package tubed polenta, cut into half inch rounds
- 1 pint Grape tomatoes cut in half
- 1 15 oounce Can white beans, drained I used Cannellini beans
- 2 Tablespoons Red onion, diced
- ¼ cup Kalamata olives, diced
- 3 cloves garlic, minced
- ¼ cup fresh basil, chopped
- ¼ cup fresh chopped parsley
- 2 Tablespoons Balsamic glaze Plus extra for drizzling on the top
- ½ cup tofu feta cheese or vegan feta of choice
- ⅛ cup unsweetened, unflavored plant milk I used oat milk
- 2 Tablespoons Italian Seasoning
Instructions
Bruschetta Mixture
- Combine the tomatoes, garlic, onion, white beans, ⅛ cup of parsley and basil, and 2 Tablespoons of balsamic glaze.
- Stir to combine. Place in the refrigerator covered, so the flavors enhance.
Vegan Whipped Tofu Feta Cheese
- Place the vegan tofu feta cheese and the plant milk together in a small blender cup and blend until smooth.
- Cover and place in the refrigerator while cooking the fried polenta.
Preparing and Cooking the Polenta
- Cut the polenta tube into ½-inch round slices.
Air Frying
- Preheat the air fryer to 350 degrees.
- Season both sides of each polenta cake.
- Place a single layer of polenta cakes in the air fryer pan.
- Cook for 15 minutes until crispy.
Baking
- Preheat the oven to 400 degrees.
- Prepare a baking sheet with parchment paper or a silicone baking mat.
- Season both sides of the polenta cakes.
- Place the polenta cakes in a single layer on the baking sheet.
- Cook for 30 minutes until crispy.
Making the Mediterranean Fried Polenta
- Place the cooked polenta cakes on a platter.
- Add a thin layer of whipped tofu feta cheese with a butter knife.
- Using a spoon, add a Tablespoon of bruschetta topping to each polenta cake.
- Sprinkle with the additional basil and parsley.
- Drizzle with additional balsamic glaze.
Notes
- Although many people suggest drying the polenta tube, I suggest leaving it wet, so the Italian seasoning sticks to it.
- You do not need oil or cooking spray on the baking sheet or air fry pan. The moisture in the polenta keeps it from sticking to the air fry pan or parchment paper.
- Seasoning both sides of the polenta cakes with Italian seasoning for extra flavor.
- To make pretty drizzle marks on the top of the fried polenta cakes, put the balsamic drizzle into a squeeze bottle.
- Serve cold or hot. Once the polenta is cooked, it remains solid and crispy.
- If you have leftovers, I recommend keeping the polenta cakes, vegan whipped feta cheese, and the bruschetta topping separate.
- If you have extra bruschetta topping, add it to the top of toasted sourdough bread, on top of pasta, crackers, or cucumbers. Another great way to enjoy the bruschetta topping is on top of or inside your favorite Mediterranean Tofu Scramble.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Kathi
Another delicious recipe! My lunch for a few days. Thanks for sharing, Kathy.
Kathy Carmichael
Hi Kathie, I'm so glad you liked it. It would be best if you popped those back in the oven or air fryer to get them crunchy again. They tend to get moist when refrigerated.