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6. Crispy Polenta Cakes with Tomato Sauce.

Serves 2-3 people


  • 18-ounce tube of polenta or 1 cup instant polenta

  • 2-3 cloves garlic, finely chopped

  • 2 tablespoons olive oil

  • 4 Roma Tomatoes

  • 7-10 Kalamata Olives

  • 1⁄4 cup drained chickpeas

  • 1/2 tablespoon sugar

  • 1 TBSP Parmesan cheese


Unpack and Slice

  • Unpack one tube of polenta, cut 1/2 inch thick slices.

Drain + Rinse

  • Drain and rinse can of chickpeas.

Wash + Dice

  • Wash, pat dry tomatoes, dice Roma tomatoes into small bits, mince garlic cloves, chop olives into small size, and set to the side.


  • In a skillet over medium-high heat, add olive oil, chopped garlic, and cook until tender. Stir in the pre-diced tomatoes, chickpeas, and olives. Bring the sauce to a boil.

Pan-Fry + Serve

  • Take 2-3 sliced cakes and carefully drop into a nonstick skillet over medium heat with a little olive oil to get the cakes nice and crispy. Cook the polenta cakes for 3-5 minutes on both sides and serve with the delicious sauce, top with parmesan cheese.




Italian Fruit Ice


  • 1.5 Cup frozen Cherries

  • 2 Tbsp fresh lemon juice

  • 3 Tbsp sugar

  • 2 Cup crushed ice


  • Add frozen cherries, sugar, fresh lemon juice, and ice to the blender. Add the lid. Have kids blend until a slushy icy comes together – Taste.

Adjust + Enjoy

  • Does it need more lemon? More honey? Adjust the flavors then serve in small cups.

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