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Polenta Cakes

Feb 22, 2016 | Recipes

Most of us don’t think about Southwestern food as being easily converted into vegan cuisine. I’ve spent the last 20 or so years perfecting recipes that are from my region of the American Southwest and are suitable for the vegan table. Here is one that is my favorites.

Polenta is actually a dish that comes from Spain, but it was picked up by Mexico and brought into the United States. It can be soft and creamy or made into these delectable little cakes that can be served with almost any entrée, from Portobella Fajitas to red chili tofu. They can be served with your favorite vegan chili or soup or even just eaten by themselves. However you serve them, they’ll be a hit with your diners.

 

Creamy Polenta Cakes
Creamy polenta formed into cakes can be served with a variety of entrees or all by themselves.
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Ingredients
  1. 1 cup polenta
  2. 4 cups vegetable broth
  3. 1 cup coconut milk
  4. 2 tbsp vegan margarine
  5. 2 tbsp lime juice, fresh
  6. 1 cup yellow onion, small dice
  7. 1 tbsp garlic, minced
  8. ¼ cup red pepper, roasted and diced
  9. 1 tsp red chili powder or 1/2 tsp jalapeno powder
  10. Daiya Pepperjack “cheese”
  11. 3 tbsp cilantro, finely chopped
  12. 2 tsp sea salt, or to taste
Instructions
  1. Bring 4 cups of vegetable stock and the lime juice to a boil.
  2. Slowly add in the polenta. Use a whisk to keep the polenta from lumping together. Keep the temperature at medium high and whisk until the polenta absorbs the water. This is going to take an absurd amount of time (15 minutes).
  3. Keep whisking and add in the margarine.
  4. Keep whisking and add in the coconut milk.
  5. Lower the temperature to medium and stir in the onion, garlic, and roasted red pepper. Keep whisking.
  6. Finally, when the polenta is getting a bit stiff yet tastes creamy and dreamy, add the chili powder, salt and cilantro, and take it off the fire.
  7. Stir in the cheese at the very end. It will melt all on its own.
  8. Pour into a greased sheet pan and refrigerate overnight.
  9. Remove from refrigerator and “turn” the polenta out of the pan. Once you do this, cut the polenta into either circles or squares. This is a great opportunity to use funny shaped cookie cutters and make dinner fun for the family!
  10. Heat up a flat griddle and add a little oil. Sear the polenta cakes so that they color on both sides.
Notes
  1. You have the option of serving the polenta right out of the pot, without the added step of making cakes.
Things Vegans Cook http://www.thingsveganscook.com/