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Griddled Polenta Cakes with Ricotta and Roast Peppers

Yields8 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Make these griddled polenta cakes with ricotta and roast peppers in two sessions, baking the polenta one night and then searing as a starter for company. Serve with lightly dressed arugula.

Griddled Polenta Cakes with Ricotta and Roast Peppers

 4 tbsp Colavita Extra Virgin Olive Oil, plus more for the arugula
 ¾ cup mascarpone cheese
 2 tbsp heavy cream
 kosher salt and freshly ground black pepper
 2 jarred roasted red peppers, quartered and thinly sliced
 ¼ cup sweet onion, minced
 1 tbsp Colavita Balsamic Vinegar
 2 tsp chopped fresh thyme
 2 16 oz logs store-bought polenta, cut into 12 1/2 inch sliced
 ½ cup toasted pine nuts
 Colavita Balsamic Glaze, for finishing
 2 arugula

In a small bowl, stir the mascarpone with the heavy cream until it’s smooth. Season with salt and pepper to taste. In another bowl, toss the red pepper and onions with 2 Tbs. olive oil, the vinegar, and thyme.


Brush the slices of polenta all over with the oil. Set a 12-inch cast-iron skillet over medium heat for 2 minutes. Add half of the polenta squares, evenly spaced, and cook, undisturbed, until they brown around the edges, about 2 minutes. Flip and cook the other sides until browned, about 2 minutes. Transfer to a large platter and repeat with the remaining polenta.


To serve, spread the mascarpone on the polenta and top with the peppers and the oil-vinegar mixture. Sprinkle with pine nuts, and drizzle with the balsamic glaze.

Nutrition Facts

Servings 8