Recipe: Spinach & Capsicum Polenta Cakes

Are you an endurance athlete considering the use of sports gels, drinks and bars to help fuel your training sessions or competition? Well, our Accredited Sports Dietitian is serving up one of her favourite recipes to replace exactly that. Modified from a recipe by Feed Zone, this Spinach & Capsicum Polenta Cakes recipe provides a similar amount of carbohydrates as one of those premade fuel sources (about 22g per serving) and is a savoury option for those who suffer a bit of flavour fatigue here and there. The feta and vegetable stock also provides additional sodium that will assist with sweat losses during training (especially for cyclists and trail runners).

PLUS, this recipe is gluten-free! Wrap it in foil and off you go.


  • 6 cups water
  • 2 cups uncooked polenta
  • 2 cubes vegetable stock cubes
  • 2 tablespoons minced capsicum
  • 1 cup shredded spinach, loosely packed
  • ¼ cup crumbled feta (or any crumbly cheese)
  • 2 teaspoons sugar
  • 1 teaspoon salt


  1. Lightly coat an 8-inch square baking pan with nonstick cooking spray.
  2. On the stovetop, bring water with a dash of salt to a boil and slowly stir in polenta.
  3. Reduce heat and simmer, stirring frequently to prevent sticking. Cook for 20 to 30 minutes.
  4. Stir in the capsicum. Cook for 5 to 10 minutes longer, or until mixture thickens.
  5. Remove from heat. Stir in the spinach and cheese and adjust the flavour to taste.
  6. Pour mixture into the pan and let set for 10 to 15 minutes to firm up.
  7. Mix the sugar and coarse salt in a small bowl and sprinkle on top.
  8. Cut into squares.

Looking for more dietitian-approved recipes for your family? Head over to the recipes tab on our blog page! Or, for tailored assistance managing your diet, get in contact with one of our Accredited Practising Dietitians right away!