From above, two wide shallow plates each hold golden round polenta cakes topped with torn white burrata, glossy blistered red and yellow cherry tomatoes, ribbons of asparagus, and vivid green cilantro pistou swooshed artistically around. A shower of lemon zest, cracked pepper, and tiny cilantro leaves makes the dish pop against the warm golden tones.

Crispy Asparagus Polenta Cakes with Burrata, Roasted Tomatoes & Cilantro-Lemon Pistou

Name: Crispy Asparagus Polenta Cakes with Burrata, Roasted Tomatoes & Cilantro-Lemon Pistou
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 packed cup cilantro leaves and tender stems roughly chopped; 8 oz asparagus trimmed and cut into 2-inch pieces; 2 cups cherry tomatoes; 1 ball (about 8 oz) burrata drained; 3/4 cup instant polenta; 3 cups vegetable broth or water; 1/3 cup, plus extra for finishing Parmesan cheese finely grated; 1 tbsp unsalted butter; 1 lemon zested and juiced; 3 tbsp toasted pistachios or pine nuts; 1 small clove garlic; 1/4 tsp red pepper flakes; 1 tsp honey; 5 tbsp total extra-virgin olive oil divided; 1 tsp or to taste kosher salt; 1/2 tsp or to taste black pepper

Crisp polenta cakes, burrata, tomatoes, vibrant green herb sauce.

Category Brunch

Prep 20 minutes

Cook 25 minutes

Style Italian

Technique Boiling

Diet Friendly Vegetarian

Daily recipe · April 18, 2026

A little about this dish

This spring-ready Italian brunch leans fresh rather than heavy: crisp-edged asparagus polenta cakes topped with silky burrata, jammy roasted cherry tomatoes, and a bright cilantro-lemon pistou. Cilantro isn’t traditional in most Italian dishes, which is exactly why it feels exciting here—it brings a green, citrusy lift that wakes up creamy cheese and sweet roasted vegetables beautifully.

Ingredients (for 2)

Cilantro — 1 packed cup — leaves and tender stems roughly chopped
Asparagus — 8 oz — trimmed and cut into 2-inch pieces
Cherry tomatoes — 2 cups
Burrata — 1 ball (about 8 oz) — drained
Instant polenta — 3/4 cup
Vegetable broth or water — 3 cups
Parmesan cheese — 1/3 cup, plus extra for finishing — finely grated
Unsalted butter — 1 tbsp
Lemon — 1 — zested and juiced
Toasted pistachios or pine nuts — 3 tbsp
Garlic — 1 small clove
Red pepper flakes — 1/4 tsp
Honey — 1 tsp
Extra-virgin olive oil — 5 tbsp total — divided
Kosher salt — 1 tsp or to taste
Black pepper — 1/2 tsp or to taste

Preparation

Step 1 — 🔥📄🍽️

Heat the oven to 425°F. Line a small tray or plate with parchment for cooling the polenta, and place a sheet pan in the oven if you want it hot for roasting.
Step 2 — 🥣🌽🥄

Bring the vegetable broth or water to a gentle boil. Slowly whisk in the instant polenta, reduce to low, and cook for about 5 minutes, stirring often, until thick and creamy.
Step 3 — 🧈🧀❄️

Stir in the unsalted butter, finely grated Parmesan, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Spread the polenta about 3/4-inch thick on the lined tray and let it cool for 10 minutes.
Step 4 — 🍅🥬🔥

Toss the cherry tomatoes and asparagus with 1 1/2 tablespoons olive oil, honey, red pepper flakes, 1/4 teaspoon salt, and black pepper. Roast for 12 to 15 minutes until the tomatoes blister and the asparagus is tender.
Step 5 — 🌿🍋🧄

Blend or finely chop the cilantro, toasted pistachios or pine nuts, garlic, lemon zest, 2 tablespoons lemon juice, and 2 tablespoons olive oil until textured but spoonable. Season with a pinch of salt and pepper.
Step 6 — 🍳🟨✨

Cut the firm polenta into 4 rounds or squares. Heat a skillet with 1/2 tablespoon olive oil and cook the cakes for 3 to 4 minutes per side until golden and crisp.
Step 7 — 🧀🍋👋

Tear the burrata into pieces. Taste the roasted vegetables and add a squeeze of lemon juice if needed for extra brightness.
Step 8 — 🍽️🌿🍅

Place two polenta cakes on each plate. Spoon the cilantro-lemon pistou on and around them, then top with burrata and the roasted tomatoes and asparagus.
Step 9 — 🧀🌟😋

Top with extra Parmesan, a little more lemon zest, cracked black pepper, and a few cilantro leaves. Serve right away while the polenta is crisp and the burrata is creamy.

A final fox tip

For an even more brunchy version, add a jammy soft-boiled egg on top of each plate. If you want to lean further into spring, swap half the asparagus for peas. The cilantro pistou is a playful cousin to Italian pesto—less expected, more aromatic, and especially good with creamy cheeses.