Mexican-Spiced Polenta Patties

These little patties are a great alternative to soft polenta.  They are great served with eggs (think mexican “Benedict” with polenta patties in place of the english muffin and Pica de Gallo instead of hollandaise sauce), chili, or barbecued tofu.  I make a large batch and freeze the extras for a quick side for the days I’m too busy to cook.  These patties are also extremely kid-friendly.

Mexican-Spiced Grilled Polenta Patties


1 batch soft polenta, plain

1/2 small yellow onion, minced

1-2 cloves garlic, pressed or minced

1/2 cup frozen corn kernels, thawed

1/2 cup mushrooms, diced small (optional)

1 jalapeno pepper, seeded and minced

1-2 roasted green chiles minced or one small can mild green chiles drained and minced

1/2 cup grated sharp cheddar cheese (omit to make vegan)

1/2 teaspoon salt

1/4 teaspoon pepper

1 T chia seeds (optional, helps bind)

1/2 teaspoon cumin

1 dash coriander

1/2 teaspoon chili powder

1 dash hot sauce or tabasco (optional)


1. Make soft polenta following steps from “Un-Fussy Polenta” post

2.While the Polenta is cooking, saute the onions, peppers, mushrooms and jalapeno until they are soft (about 4-5 minutes). Add the corn, garlic, cumin, coriander and chili powder and continue cooking for another 1-2 minutes. Remove from heat.

3. After the polenta is cooked, but while it’s still warm and soft, add salt, pepper and chia and cheese (if using).

4. Toss in the sautéed vegetables and any other seasonings you are using and stir with a spatula to fully combine.

5.  Working with the warm polenta, either form individual patties or, portion it out into muffin tins sprayed lightly with cooking spray.

5.  Using your fingers or a measuring cup dipped in water to prevent sticking, flatten each portion.  At this point you can remove the patties you will be cooking immediately.  The remainder can be frozen in the muffin tins and then moved to a large Ziploc and stored in the freezer for up to 2 months.

6. When, you are ready to cook the patties, heat a pan over medium heat (preferably cast iron) and add a bit of oil. Flatten out patties and place on hot griddle.

7. Cook for 4-5 minutes, or until a golden brown crust has formed on the bottom.  Flip gently and continue cooking for another few minutes.

8.  Remove from heat and serve immediately.  Delicious in the morning pared with a zucchini frittata (as seen below).


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