---
title: "Crispy Polenta Cakes"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-polkenta-cakes-54d3a20d6ced6e64348b4568
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Tree Nuts
tags:
  - Veggie
rating: 4.0
rating_count: 304
source_chef: "Recipe Development Team"
nutrition:
  calories: 687
  protein: 22
  fat: 40
  carbohydrates: 61
  fiber: 11
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Polenta/crispy-polenta-cakes.avif"
---
Preheat oven to 400°F. Slice half the @grits{2%tube} into ½-inch thick rounds. Place them on an oiled #baking sheet{} and season with @salt{} and @pepper{}. Bake until crispy, ~{30%minutes}.

Meanwhile, thinly slice the @zucchini{2%unit}. Thinly slice the @garlic{4%clove}. Halve, peel, and finely chop the @yellow onion{2%unit}. Coarsely chop the @mixed olives{2%ounce}.

Toss the @zucchini{2%unit} with @olive oil{½%tbsp} and a pinch of @salt{} and @pepper{}. Spread them out on another #baking sheet{} and roast for ~{10%minutes} until softened.

While the zucchini roasts, heat @olive oil{½%tbsp} in a #pan{} over medium heat. Add the @yellow onion{2%unit} and season with @salt{} and @pepper{}. Cook until softened, about ~{5%minutes}.

Add the @crushed tomatoes{2%can} and @dried oregano{2%tsp} to the pan with the onion. Simmer until sauce has slightly thickened, about ~{5%minutes}. Season with @salt{} and @pepper{}.

In another #pan{}, heat @olive oil{½%tbsp}. Add the garlic (from the earlier rab) and the @spinach{16%ounce}. Season with @salt{} and @pepper{} and cook, tossing, until wilted, about ~{2%minutes}.

Serve the sautéed spinach with polenta cakes and roasted zucchini on top. Spoon over the tomato sauce and sprinkle with @goat cheese{4%ounce}, @walnuts{4%ounce}, and the remaining @mixed olives{2%ounce}.