---
title: Cheesy Polenta Cakes
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cheesy-polenta-cakes-57c48e27544b1862228b4568
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
  - Eggs
tags:
  - Veggie
  - Gluten Free
  - Spicy
rating: 4.0
rating_count: 345
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 551
  protein: 22
  fat: 33
  saturated fat: 10
  carbohydrates: 44
  sugar: 5
  fiber: 6
  cholesterol: 210
  sodium: 931
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Polenta/cheesy-polenta-cakes.avif"
---
Wash and dry all produce. Preheat the oven to 200 degrees C. Thinly slice @button mushrooms{8%ounce}. Remove and discard the ribs and stems from @Tuscan kale{8%ounce}. Roughly chop the leaves. Thinly slice the whites and greens of @scallions{4%unit}. Mince @garlic{4%clove}. Slice half the @polenta{1%unit} into 1/2-inch rounds. (Use the rest another day.)

Heat a 1/4-inch layer of @olive oil{16%teaspoon} in a #large nonstick pan{} over medium-high heat. Once hot, add the polenta rounds. Cook until golden brown and slightly crisp, ~{4%minutes} per side. (HINT: You may need to work in batches, depending on size of your pan.) Set aside the cooked polenta on a #baking sheet{}. Sprinkle with @gruyere cheese{1%cup}, and transfer to oven to warm.

Discard all but a thin layer of olive oil from the pan before heating over medium-high heat. Add the mushheroom. Cook tossing until soft and golden brown, ~{4%minutes}. Add scallion and garlic. Cook another ~{2%minutes}, until fragrant. Add the kale and a splash of @water{}. Cook, tossing, until soft and golden, ~{4%minutes}.

Heat a large drizzle of olive oil in the same pan over medium heat. Once hot, crack @eggs{4%unit} into the pan and fry until edges begin to turn golden brown. Reduce heat to low. Cover the pan for ~{1%minutes}, until whites are set but yolks are still runny. (TIP: Add a few teaspooons of water to the pan before covering to steam the eggs and speed up cooking.) Season with @salt{} and @pepper{}.

Finish: Plate the cheesy polenta cakes. Top with the kake mushroom hash, eggs, and a sprinkle of @hot smoked paprika{1%teaspoon}. Enjoy!