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Polenta Cake Stack

How good does this polenta cake stack look ūü§§. Who would have thought the humble polenta can be so tasty, and just as much the star of any dish.

Course Main Course
Cuisine Modern
Keyword Vegan, Vegeterian
Prep Time 30 minutes
Cook Time 1 hour
Polenta Resting Time 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 566 kcal


Rich Red Wine Tomato Base Sauce

  • 2 tbsp extra virgin olive oil
  • 1 brown onion diced
  • 5 fresh garlic diced
  • 2 400g tins of diced or crushed tomatoes
  • 1/2 tbsp rock salt
  • 1/8 cup red wine

Sauteed Chards

  • 5 fresh garlic peeled and thinly sliced
  • 300 grams chards stem removed


  • 3 cups polenta
  • 4 cups vegetable stock
  • 1 cup soy milk
  • 1 tbsp apple cider vinegar
  • 2 tbsp vegan butter


  • 1 medium size eggplant sliced
  • 18 cherry tomatos
  • 3 tbsp extra virgin olive oil to pan fry polenta and coat eggplant
  • 1/2 tsp sea salt flakes to coat eggplant
  • 10 grams parsley for garnish


Rich Red Wine Tomato Base Sauce

  1. In a medium size pot, heat the oil on high heat.

  2. Then place garlic and onion in the hot pot and cook till fragrant, and onion is soft and translucent.

  3. Then add diced tomatoes, red wine, salt and bring the sauce to a boil.

  4. When boiled, reduce heat to low and allow sauce to simmer until ready to assemble.

    Roughly 30 mins.


  1. In a medium pot, add all the polenta ingredients and cook polenta on medium heat till polenta has thicken.

    Roughly 5 - 10min.

  2. Then quickly and carefully tip cooked polenta into a lined baking tray. Roughly 60cm x 60cm tray.

  3. Quickly spready the polenta evenly over the tray.

    Note: I say quickly as polenta will set quickly and will break apart if you move it to much.

  4. Then place polenta in fridge to set for 30 min.

  5. When polenta has set, remove polenta from tray and use a 10cm cookie cutter, cut 6 circles out of the polenta.

  6. Heat up 1 tbsp of olive oil in a hot pan, and gently pan fry polenta till golden brown on both sides.

  7. Strain excess oil on paper towel and set aside to assemble

Grilled Eggplant and Cherry Tomatoes

  1. Slice the eggplant width wise to create round pieces.

  2. Place 6 slices of eggplants on a lined baking tray, together with the cherry tomatoes.

  3. Lightly oil the eggplant and season eggplant with a little sea salt flakes.

  4. Grill both eggplant and tomoatos in a pre heated grill for 20-30 min until both are soft and tender.

    Note: Tomatoes, may cook sooner, so be sure to remove them first.

    Also note to turn them over every now and then to insure they cook evenly.

To Assemble

  1. On a dinner plate, place a large spoon full of the sauce in the center.

  2. Then place a handful of the cooked garlic chards in the center like a little island.

  3. Then sit a slice of the cripsy polenta ontop of the garlic chards.

  4. Followed by a slice of the grilled eggplant on top.

  5. Place some roasted cherry tomatos around and garnish with a little parsley.

Recipe Notes


Quickly spread the polenta evenly in tray. I say quickly, as the polenta will  begin to set quickly, and it will be difficult to spread them into even thickness once they start to set.


It is important to take note of the tomatoes and eggplant in the grill. The tomatoes won't need to take as long to cook compared to the eggplant, so be sure to keep an eye on  the grill and remove tomatoes, when they look ready.


Also note to turn them over every now and then to cook evenly.


I say 18 tomatoes because I allow 3 tomatoes per serving and this serves 6, so 3 x 6 = 18.


Feel free to add more or less cherry tomatoes as you like!


I just chose chards because I had them in my veggie patch. You can use whatever greens you like, spinach, kale, beet leaves, even a fresh bed of garden salad would be delish.


I left the eggplants and the tomatoes  to grill, while I cooked the polenta, so cooking time may be shorter than estimated. Cooking time may vary depending on the sequence you cook and put all the ingredients together.


*Nutrition information is approximate and is meant as a guide only*


Nutrition Facts
Polenta Cake Stack
Amount Per Serving
Calories 566 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Sodium 1582mg69%
Potassium 1466mg42%
Carbohydrates 91g30%
Fiber 9g38%
Sugar 17g19%
Protein 14g28%
Vitamin A 7126IU143%
Vitamin C 75mg91%
Calcium 140mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.