---
title: "Crispy Polenta Cakes"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-polenta-cakes-54d3a20d6ced6e64348b4568
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Milk
  - Tree Nuts
tags:
  - Veggie
  - Italian
rating: 4.0
rating_count: 304
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/crispy-polenta-cakes.avif"
---

Preheat oven to 400 degrees. Slice half the @polenta{15%oz} into 1/2-inch thick rounds. Place them on an oiled #baking sheet{} and season with @salt{1%tsp} and @black pepper{½%tsp}. Bake until crispy ~{30%minutes}.

Meanwhile, thinly slice the @zucchini{2%medium}. Thinly slice the @garlic{4%cloves}. Halve, peel, and finely chop the @yellow onion{1%medium}. Coarsely chop the @mixed olives{½%cup}.

Toss the zucchini with ½ tbsp @olive oil{1½%tbsp} and a pinch of salt and pepper. Spread them out on another #baking sheet{} and roast until softened ~{10%minutes}.

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

Add the @crushed tomatoes{14%oz} and @dried oregano{1%tsp} to the pan with the onions. Simmer until sauce has slightly thickened ~{5%minutes}. Season with salt and pepper.

In another pan, heat ½ tbsp olive oil. Add the garlic and @spinach{5%oz} and season with salt and pepper. Cook, tossing, until wilted ~{2%minutes}.

Serve the sautéed spinach with polenta cakes and roasted zucchini on top. Spoon over some tomato sauce and sprinkle with @goat cheese{1%cup}, @walnuts{¼%cup}, and olives.