What's the best way to grill these corn cakes?

For the best results, use a charcoal or gas grill to achieve a good char, but a grill pan can also be used effectively for grilling the polenta slices.

Does the size of the loaf pan matter for this recipe?

The size of the loaf pan is flexible; you can simply spoon the polenta into one corner if the pan is too large, ensuring the 'loaf' is 5-6 cm (2-2 1/2 inches) thick.

How should I serve these Grilled Corn Cakes?

These versatile corn cakes can be served instead of bread or as a savory accompaniment to dishes like falafel or a selection of mezze.

How should I store leftover grilled corn cakes?

Once cooled, store leftover grilled corn cake slices in an airtight container in the refrigerator. Reheat gently on a grill pan or oven to retain crispness.

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Grilled Corn Cake
[Vegan]

Name: Grilled Corn Cake [Vegan]
Cook time: 30 min
Yield: Makes 1 x 450-g/1-lb. loaf
Ingredients: 1 cup (170 g) polenta/coarse cornmeal; 3/4 teaspoon sea salt; 1/2 teaspoon sweet paprika; 1/2 teaspoon dried oregano; 4 tablespoons olive oil, plus extra for grilling/broiling

DG By: Dunja Gulin

Author Bio

Dunja Gulin is a Croatian-based cooking teacher and expert in plant-based nutrition. She is a... Read More

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Close-up of golden-brown grilled corn cake slices, brushed with olive oil and lightly charred, ready to be served as a savory side.

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Discover more recipes with these ingredients

Grilled Corn Cake [Vegan]

Makes 1 x 450-g/1-lb. loaf

Dairy Free

Vegan

This is a fantastic way to prepare and serve polenta, with the polenta turning delightfully creamy if it is left to soak in water. Any spices can be added, so feel free to experiment! Once cooled, the polenta is cut into thick slices and grilled/broiled before serving, for an additional... Read More

Ingredients You Need for Grilled Corn Cake [Vegan]

1 cup (170 g) polenta/coarse cornmeal
3/4 teaspoon sea salt
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
4 tablespoons olive oil, plus extra for grilling/broiling

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How to Prepare Grilled Corn Cake [Vegan]

Soak the polenta in 600 ml/2 1/2 cups water for about 48 hours. You’ll know that it’s fermenting when small bubbles start to appear. At this point, pour in a heavy-bottomed saucepan and bring to a slow boil, whisking vigorously. Add salt, paprika and oregano and stir for a bit longer.
Lower the heat to a minimum, cover and let sit for 10 minutes. Remove from the heat, cover, and allow to sit for another 10 minutes before stirring well and adding the olive oil.
Oil the loaf pan – the size of the pan isn’t that important since you can simply spoon polenta in one corner if the loaf pan is too big. Add the polenta and even out with a spatula or moist hands. The ‘loaf ’ should be 5–6 cm/2–2 1/2 inches thick. Let cool completely, then turn out to a clean work surface.
With a sharp wet knife, carefully cut 1-cm/ 3/8-inch thick slices. Brush each slice with olive oil on both sides and place under a hot grill/broiler; it’s best when charcoal or a gas grill is used, but a grill pan works too. Serve instead of bread or as an accompaniment to falafel or a mezze selection.