How do I keep this recipe gluten-free?

Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.

Can I adjust the main ingredients?

Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.

How do I serve it with mixed-diet family?

Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.

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Gluten-Free Savory Polenta and Herb Cakes with Sun-Dried Tomato Relish

Name: Gluten-Free Savory Polenta and Herb Cakes with Sun-Dried Tomato Relish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean-inspired
Ingredients: 1 cup gluten-free polenta (coarse cornmeal); 4 cups water or vegetable broth (for cooking polenta); 1 tablespoon olive oil (plus more for frying); 1 teaspoon sea salt; 1/2 teaspoon black pepper; 2 tablespoons nutritional yeast (optional, for a cheesy flavor); 1/4 cup fresh parsley, finely chopped; 2 tablespoons fresh basil, finely chopped; 1 small garlic clove, minced; 1 teaspoon lemon zest; 1/2 cup gluten-free all-purpose flour (for coating); 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped); 1/4 cup roasted red peppers, chopped; 2 tablespoons fresh basil, chopped; 1 tablespoon red wine vinegar; 1 teaspoon maple syrup or agave nectar; 1 garlic clove, minced; 2 tablespoons olive oil; Salt and black pepper, to taste

By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished May 4, 2026 · Updated Jul 7, 2026

Mediterranean-inspired 35 mins glutenfreevegetariandairyfreefamilyfriendlyeasymaincourseappetizersidedishkidfriendlysavoryquickrecipes

These gluten-free savory polenta and herb cakes are creamy and flavorful, ideal for family meals, quick appetizers, or sides. Served with a bright sun-dried tomato relish, this dairy-free, vegetarian, and kid-friendly Mediterranean-inspired dish comes together in under 40 minutes.

Gluten-Free Savory Polenta and Herb Cakes with Sun-Dried Tomato Relish

Prep 15 min

Cook 20 min

Total 35 min

Servings 4

Difficulty easy

Cuisine Mediterranean-inspired

Ingredients

Servings 4

1 cup gluten-free polenta (coarse cornmeal)
4 cups water or vegetable broth (for cooking polenta)
1 tablespoon olive oil (plus more for frying)
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons nutritional yeast (optional, for a cheesy flavor)
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh basil, finely chopped
1 small garlic clove, minced
1 teaspoon lemon zest
1/2 cup gluten-free all-purpose flour (for coating)
1/2 cup sun-dried tomatoes (oil-packed, drained and chopped)
1/4 cup roasted red peppers, chopped
2 tablespoons fresh basil, chopped
1 tablespoon red wine vinegar
1 teaspoon maple syrup or agave nectar
1 garlic clove, minced
2 tablespoons olive oil
Salt and black pepper, to taste

FreeFlourish Gluten-Free Savory Polenta and Herb Cakes with Sun-Dried Tomato Relish ingredients

Instructions

In a medium saucepan, bring the water or vegetable broth and salt to a boil.
Gradually whisk in the polenta, reducing the heat to low. Stir continuously to avoid lumps.
Cook the polenta for about 15-20 minutes until thickened and creamy, stirring frequently.
Remove from heat and stir in 1 tablespoon olive oil, nutritional yeast (if using), chopped parsley, basil, minced garlic, lemon zest, and black pepper.
Transfer the polenta to a shallow baking dish or rimmed tray, spreading it evenly to about 3/4-inch thickness. Let it cool completely until firm, about 30 minutes, or refrigerate to speed up setting.
Meanwhile, prepare the sun-dried tomato relish by combining the chopped sun-dried tomatoes, roasted red peppers, fresh basil, red wine vinegar, maple syrup, minced garlic, olive oil, salt, and pepper in a small bowl. Mix well and set aside.
Once the polenta is firm, turn it out onto a cutting board. Using a round cookie cutter or a glass (about 3 inches diameter), cut into cakes. Alternatively, slice into squares.
Place the gluten-free flour in a shallow dish. Lightly dredge each polenta cake in flour on both sides, shaking off excess.
Heat a large non-stick skillet over medium heat and add enough olive oil to coat the bottom.
Fry the polenta cakes 3-4 minutes per side until golden brown and crisp. Work in batches, adding more oil if needed.
Transfer cakes to a paper towel-lined plate to drain any excess oil.
Serve the warm polenta and herb cakes topped or accompanied by the sun-dried tomato relish.
Enjoy as a gluten-free main course, appetizer, or side dish with your favorite Mediterranean-inspired meal.

FreeFlourish Gluten-Free Savory Polenta and Herb Cakes with Sun-Dried Tomato Relish finished dish

Tips

Allergen Overlap Note

Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces and dedicated utensils when preparing Gluten-Free Savory Polenta and Herb Cakes with Sun-Dried Tomato Relish for someone with celiac disease.

Texture Expectations

Gluten-Free Savory Polenta and Herb Cakes with Sun-Dried Tomato Relish should keep the intended servings texture when cooked and plated carefully.

Dining With Non-GF Family Note

Prepare and serve on a dedicated gluten-free surface first, then keep any shared side dishes separate with dedicated serving utensils.

Frequently Asked Questions

Can I make Gluten-Free Savory Polenta and Herb Cakes with Sun-Dried Tomato Relish ahead?: Yes. Prepare components early, then store and reheat according to the storage guidance so the texture stays close to fresh.
How do I keep this recipe gluten-free?: Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
Can I adjust the main ingredients?: Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.
How do I serve it with mixed-diet family?: Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.

Ingredient Replacements

Salt and black pepper: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
main vegetable: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
protein: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
seasoning: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
cooking fat: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.

Storage and Reheating

Cool completely before covering. Refrigerate leftovers for up to 4 days, or freeze for later use. Reheat slowly to keep texture closer to fresh.

Read related air fryer guides and cooking tips.

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Gluten-Free Savory Polenta and Herb Cakes with Sun-Dried Tomato Relish

Recipe Details

Ingredients

Instructions