Polenta Cake with Taleggio

Polenta Cake with Taleggio makes a great starter or if cut into small portion, it makes tasty finger food.

4 Portions
Prep: 15 minutes
Cook: 30 minutes



  • 375g instant polenta
  • 1 litre water of vegetable or chicken stock
  • 1 garlic clove crushed
  • 60g butter
  • 2-3 tbsp. Mixed herbs: basil, oregano, tarragon and flat leaf parsley
  • 1 tbsp sundried tomatoes, finely chopped
  • 120g grated parmesan
  • maldon salt


  • 250g taleggio (fontina) or a similar soft cheese eg. camber
  • 3 tbsp olives, stones removed and finely chopped
  • 2 tbsp basil leaves
  • 1 tbsp grated parmesan


  1. Polenta: To cook the polenta bring the water or stock to the boil, then whisk in the polenta briskly so as to avoid lumps forming. Then mix it with a wooden spoon for 8-10 minutes. The polenta is ready when it is swollen and tender and comes away from the sides. Mix in the herbs, sundried tomatoes, butter, Parmesan and a little salt, so that it is well distributed. Remove it from the heat and oil a cake tin or a tart or quiche container thoroughly.
  2. Filling: Preheat an oven to 200°C Spread half the polenta mixture evenly over the base of the container. Lay the slices of taleggio evenly over the surface of the polenta and scatter over the chopped olives and basil leaves. Spread the remaining polenta over the filling. Sprinkle over the parmesan and place the polenta cake in the oven for 5-8 minutes (if preparing in advance to serve hot cool and refrigerate). Remove the polenta from the oven and allow it to cool for a couple of minutes then cut into wedges and serve hot or allow it to cool thoroughly to serve cold.
  • The polenta cake can be prepared a few days in advance and served cold or reheat in a moderate high oven.