Crispy Polenta Cakes with Burst Tomatoes and Burrata
Updated Aug 31, 2025, Published on Jun 13, 2025
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Looking for a simple yet elegant summer recipe? These Crispy Polenta Cakes with Burst Tomatoes and Burrata come together in just 20 minutes with no stirring required! Using pre-cooked tube polenta, this low-effort dish makes a perfect dinner party appetizer, date night bite, or quick vegetarian dinner.
Crispy golden polenta rounds are topped with jammy cherry tomatoes, creamy burrata, fresh basil, and a drizzle of balsamic glaze.
Looking for more easy summer recipes? Try my Cantaloupe and Prosciutto Salad or Summer Pasta with Zucchini, Corn, and Tomatoes.
Watch how to make it here!
Why You’ll Love These Crispy Polenta Cakes
- No fuss: Using pre-cooked tube polenta means no stirring at the stove. Plus it's easy to keep on hand in your pantry.
- Flavor-packed: Caprese vibes! The most delicious combination of crispy polenta, sweet burst tomatoes, rich burrata, fresh basil, and tangy balsamic.
- Versatile: Serve these as a vegetarian main course or a shareable appetizer.
- Seasonal and fresh: This is a great way to use up summer cherry tomatoes and basil from the garden or farmers market.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Pre-Cooked Polenta: Tube polenta is pre-cooked, firm polenta that’s formed into a log and packaged in a plastic wrapper. It's usually found in the pasta section of the grocery store. It has a dense, sliceable texture, making it perfect for pan-frying or baking. It’s a great shortcut for recipes like this, since you don’t need to cook polenta from scratch!
Crispy Polenta Cakes with Burst Tomatoes and Burrata (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Slice the tube polenta into 1/2 inch thick rounds. Cook in a pan until golden and crispy.
- Add the cherry tomatoes, red pepper flakes, salt, and pepper to a pan.
- Cover the tomatoes until they burst. Stir in sliced garlic.
- Serve the polenta cakes with the burst tomatoes, burrata, fresh basil, and balsamic glaze.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Crispy Polenta Cakes FAQ's
A nonstick skillet works best! It helps prevent sticking and gives the polenta cakes a golden, crispy crust.
If you can’t find burrata, try using fresh mozzarella, stracciatella, or even whipped ricotta for a similarly creamy topping.
Yes! Feel free to swap the cherry tomatoes for grape tomatoes or chopped heirloom tomatoes. Whatever you have on hand.
Store any leftovers in an airtight container in the fridge for up to 2–3 days. For best results, keep the tomato mixture and polenta cakes stored separately and assemble fresh when ready to serve.
Reheat them in a hot skillet or oven to bring back that crispy texture. You can also use the microwave, but note that the polenta cakes will be softer.
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Crispy Polenta Cakes with Burst Tomatoes and Burrata
Equipment
- 2 Pan
Ingredients
Polenta Cakes
- 1 tube Pre-Cooked Polenta, I used one 18 oz tube from Trader Joe's
- 1 teaspoon Extra Virgin Olive Oil, more as needed
Tomatoes and Toppings
- 1 tablespoon Extra Virgin Olive Oil
- 10 ounces Cherry Tomatoes
- ¼ teaspoon Red Pepper Flakes, adjust to taste
- ½ teaspoon Kosher Salt, adjust to taste
- ¼ teaspoon Black Pepper, adjust to taste
- 1 clove Garlic, thinly sliced
- 4 ounces Burrata Cheese
- 1 tablespoon Balsamic Glaze, adjust to taste
- ¼ cup Fresh Basil, chiffonade or torn
- Flaky Salt, optional
Instructions
Polenta Cakes
- Slice the tube of polenta into 8 rounds, each about ½ inch thick. You’ll have 2 smaller end pieces that can be cooked or discarded.
- Heat a drizzle of olive oil in a nonstick skillet over medium-high heat. Add the polenta rounds in a single layer (work in batches if needed) and cook for 4–5 minutes per side, or until golden brown and crispy. Transfer to a plate and sprinkle with flaky salt, if desired.
Tomatoes and Assembly
- Meanwhile, in a separate pan, heat 1 tbsp olive oil over medium heat. Add the cherry tomatoes, red pepper flakes, Kosher salt, and black pepper. Reduce heat to medium-low, cover with a lid, and cook for about 10 minutes, or until the tomatoes begin to soften and burst. Use a wooden spoon to gently press on the tomatoes to help them burst.
- Once the tomatoes have started to burst, stir in the sliced garlic. Cook for another 2–3 minutes. Season with additional Kosher salt and black pepper to taste.
- To serve, divide the crispy polenta cakes among plates. Spoon the burst tomatoes over the top, followed by torn burrata, more fresh basil, and a drizzle of balsamic glaze.
Video
Notes
- Note: This recipe makes 8 polenta cakes. Serves 2 as a main course or 4 as an appetizer.
- Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days. Store the tomato mixture and polenta separately, and assemble fresh.
- Reheating: Warm polenta cakes in a hot skillet or oven to bring back their crispiness. The microwave works too, but the polenta cakes will be softer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
