Griddled Polenta Cakes

   Griddled Polenta Cakes with Caramelized Onions, Goat Cheese and Honey Drizzle

Griddled Polenta Cakes with Caramelized Onions, Goat Cheese and Honey Drizzle

In case you missed it on Facebook or Instagram... here is my View from my Galley for 7 Days.  We had charter guests on board during this time so this was about the extent of my picture taking.  Yes... I'm working hard but just look at these views while I'm at it.  My view not only changes everyday but minute to minute depending on how the boat is swinging with the wind and current.


Day 1... Caneel Bay, St. John


Day 2... Great Harbour, Jost Van Dyke


Day 3... The Caves, Norman Island


Day 4... Manchioneel Bay, Cooper Island


Day 5... Valley Trunk Bay, Virgin Gorda


Day 6... Road Town, Tortola


Day 7... Deadman Bay, Peter Island

I did manage to take a couple of pictures of a new appetizer I served to our guests.  I thought you might like to try it.

I used a local Virgin Gorda honey but any honey would be great... even better if it is local to your area.  I happened to be out of yellow onions so I used a red onion.  I think a yellow onion would plate prettier.  Also, I cut my Polenta into rounds, but depending on how you are plating this, you could cut little squares instead.

Hope you enjoy the rich flavor and texture of this appetizer.  My guests sure did. 

Here it is!


Griddled Polenta Cakes with Caramelized Onion, Goat Cheese and Honey Drizzle

Recipe Type:  Appetizer

Author:  Sherri

Serves:  Approximately 6 to 8

For the Polenta


  • 2 C Whole Milk
  • 2 C Water
  • 1 tsp Kosher Salt
  • 1 C Polenta
  • 2 T Extra Virgin Olive Oil

For the Topping


  • 1 T Extra Virgin Olive Oil
  • 1 T Butter
  • 1 Yellow or Red Onion, halved and sliced in 1/4 inch slices
  • 2 oz 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 9x9 baking dish, and set aside to cool.
  2. While the Polenta is setting up, add the Butter and Olive Oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced Onions and a sprinkle of Kosher Salt, and cook, stirring occasionally until soft, golden, and caramelized, about 20-25 minutes. 
  3. Pour 1 tablespoon Olive Oil into another skillet, set over medium heat. 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 caramelized Onions to each cake, top each with about a teaspoon of crumbled Goat Cheese, and drizzle with Honey.