We are currently sold out and looking for a new facility to cook YUMYIN

Grilled Polenta Cakes with Caramelized Onion, Cheese, and Honey

Adapted from Food52.com • Makes 8 Servings

I recently realized how awesome polenta is this last winter. After cooking way more than needed I would fry leftovers and make polenta nuggets and more. I decided to get fancy and found this recipe. I always used leftover polenta but it's worth making polenta fresh too.


For the polenta:

  • 2 cups whole milk (non-dairy milk is fine OR broth)
  • 2 cups water
  • 1 tsp kosher salt
  • 1 cup polenta
  • 2 tbsps extra-virgin olive oil

For the topping:

  • 1/2 cup YUMYIN
  • 1 tbsp Olive Oil
  • 2 ounces goat cheese, crumbled
  • Honey, to drizzle


  1. Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes, or until polenta is smooth and creamy. Spread the polenta in a 9- by 9-inch baking dish, and set aside to cool.
  2. Pour 1 tablespoon olive oil into a skillet, set over medium heat, let it get nice and hot.
  3. Using a 3-inch round cookie cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side, about 2 minutes, then flip and cook the other sides another two minutes.
  4. To assemble the polenta cakes, place on a plate, add one tablespoon of YUMYIN to each cake, top each with about a teaspoon of crumbled goat cheese, and drizzle with honey.
  5. Enjoy!