Courgette, polenta and parmesan cakes

These courgette and polenta cakes are popular with everyone, especially as they’re loaded with gooey cheese. They are just wonderful for anyone wanting to branch out from potatoes as their go-to source of carbs!

By Nici Wickes
  • 35 mins preparation
  • 25 mins cooking
  • Makes 6
  • Print


  • 15 g butter
  • 3 tbsp olive oil
  • 3 garlic cloves, smashed
  • 2 courgettes, very thinly sliced
  • Juice of 1 lemon
  • 500 ml water
  • 125 g polenta
  • 75 g Parmesan cheese, grated
  • 1/2 tsp sea salt and freshly ground black pepper
  • 200 g cherry tomatoes
  • Few sprigs fresh thyme
  • Handful of spinach leaves
  • Extra Parmesan (optional)


  • 1
    Heat oven to 180°C fan bake. Line a tray with baking paper.
  • 2
    Melt the butter and 1 tablespoon of the oil in a large frypan. Gently fry the garlic and courgettes until soft and coloured – about 10 minutes. Remove from the heat and add the lemon juice.
  • 3
    Boil the water with a little salt and pour in the polenta, stirring until it becomes really thick. Use a long-handled spoon as it acts like a volcano and spits, plus it's very hot! Stir for approximately 4 minutes. Scrape the polenta into the pan containing the courgettes; stir in the cheese and seasoning, then let it cool.
  • 4
    Divide the mixture into 6 portions, about 2cm thick, and place on the prepared tray. Lightly brush with oil and bake for 10 minutes. Scatter over the tomatoes, thyme and a drizzle of oil, roasting for a further 15 minutes or until the tomatoes have collapsed and the cakes are golden.
  • 5
    Serve the polenta cakes with the tomatoes and thyme, spinach leaves and a little more Parmesan, if you wish.

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