Honeyed Polenta Cakes with Fresh Tomato Chutney Recipe Video

My honeyed polenta cakes with fresh tomato chutney are a great way to help incorporate a healthy Mediterranean flair to your diet which can be a keystone in the fight to prevent cancers as well as illnesses such as diabetes and heart disease, doctors say. Filled with the great flavors and ingredients of the area, a Mediterranean diet includes fruits, vegetables and grains that contain chemical compounds shown to possess restorative properties.


Preparation Time1 Hr 30 MinCooking Time1 Hr 10 Min
Ready In2 Hr 40 MinDifficulty LevelMedium
Health IndexAverageServings8


For the polenta cakes
 Cornmeal1 Cup (16 tbs)
 Vegetable stock2 Cup (32 tbs)
 Honey1 Tablespoon
 Flour1⁄4 Cup (4 tbs)
 Olive oil1⁄4 Cup (4 tbs) (For deep frying)
 Butter1 Tablespoon
For the tomato relish / chutney
 Tomatoes1 Pound, core (washed, cored and coarsely chopped)
 Apple cider vinegar3⁄4 Cup (12 tbs)
 Spanish onion1⁄2 Cup (8 tbs), mince
 Cinnamon stick1 Small
 Kosher salt1 Teaspoon
 Light brown sugar1⁄2 Cup (8 tbs)
 Molasses1 Tablespoon
 Ginger root1 Teaspoon, mince (peeled and minced)
 Garlic2 Clove (10 gm), mince
 Chili pepper1⁄2 Teaspoon, mince (seeded and minced)
 Vegetable oil2 Tablespoon
 Coriander seeds1 Tablespoon
 Cloves8 Small
 Black mustard seeds1 Tablespoon

Nutrition Facts

Serving size

Calories 234 Calories from Fat 68

% Daily Value*

Total Fat 8 g11.9%

Saturated Fat 1.7 g8.6%

Trans Fat 0 g

Cholesterol 4 mg

Sodium 363.7 mg15.2%

Total Carbohydrates 40 g13.3%

Dietary Fiber 4.1 g16.2%

Sugars 17.3 g

Protein 4 g7.1%

Vitamin A 10.5% Vitamin C 16.4%

Calcium 4.2% Iron 9.5%

*Based on a 2000 Calorie diet

Things You Will Need

saute pan



1. In a saucepan pour the vegetables stock and bring it to a boil.
2. Add the polenta cornmeal to the stock and whisk.
3. Reduce the heat to low and simmer for 30 minutes, once done pour the polenta in a shallow pan to cool and firm up.
4. Allow the polenta to cool for 60 minutes before cutting or until ready to pan fry it.

5. After 60 minutes cut the polenta in your desired shape and heat up a pan over medium heat with some olive oil and butter.
6. Once the oil and butter is well incorporated increase the heat to medium high.
7. In a plate place some flour and coat the polenta in the flour and lightly shake off the excess flour.
8. Fry the polenta for 1-2 minutes on each side or until golden brown.
9. Once done drain it on a paper towel.

10. Serve the polenta cakes along with some nice tomato chutney, drizzle some honey on top.


1. Wash and core the tomatoes and coarsely chop the tomatoes and keep it aside.
2. Mince the Spanish onion and garlic, peel and mince the ginger root, keep everything aside in separate bowls.
3. In a sauce pot combine tomatoes, onions, brown sugar, apple cider vinegar, molasses, cinnamon stick, kosher salt, ginger roots, garlic, vegetable oil and fresh chili pepper
4. In a warm pan over low heat toast the whole spices coriander seeds, cloves and black mustard seed for few minutes.
5. Grind or add whole to the tomato chutney and let it simmer for 30 minutes or until the liquid is completely reduced and you get a paste like consistency.
6. Once done transfer it in a bowl.

7. Serve warm or cool tomato chutney along with polenta cakes.