The Flaming Vegan

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Polenta Cakes with Mushrooms
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Polenta Cakes with Mushrooms

Prep Time: 30 mins

Cook Time: 15 minuets - 30 minutes

This is a very good side dish or it can be used as an entree. I had this with cream cheese and heavy cream, but it's just way too much fat! So I re-worked it to fit into any vegan diet.  This way you still have the great flavor, but can still sport your skinny jeans.

 

Ingredients:

  • 1-2 cans of vegetable stock
  • 1 cup of fine corn meal yellow
  • 1 can of dice tomatoes that has the herbs flavoring
  • 1 pack of mushrooms white or baby belles cut into small slices
  • 1 tab spoon Vegan butter
  • Salt pepper garlic as needed to your liking

Directions:

Spray a half sheet pan with cooking spray so the potential want stick pre heat over to 350.

On medium heat in a medium pot, pour in one can of vegetable stock and let it come to a boil.

Using a whisk, pour the corn meal into the boiling broth, whisking as you pour in the corn meal. Keep it from forming lumps. If it's too thick, add a little more stock to thin it out. As it cooks, it will thicken. Lower the heat to medium-low Add your spices and cook for five minutes. Keep whisking continually.

After five minutes, remove polenta and pour into the sheet pan. Spread evenly in the pan, so as not to have thick and thin spots, or it won't cook all the way. Once all the polenta is in the pan, tap the pan lightly to get any air bubbles out. Cook until golden brown and firm to the touch, approximately 15-20 minutes.

In a frying pan, take some vegan butter (about a tablespoon) and melt it over medium-low heat. Add in the mushrooms, and a can of diced tomatoes. Cook until mushrooms or tender and tomatoes are hot, about five minuets or so.

Remove the sheet pan from the oven and let cool down for a good five minutes. Once the polenta is cool (not cold) you can cut into squares or use a round cutter like in the photo.

Plate the polenta in the center of your serving dish, and spoon over the mushrooms and tomatoes. I know there aren't tomatoes in the photo, but I just add them in for a little more flavor. The polenta some times can be on the dry/bland side. Add more salt and pepper to if you like.

 I hope you guys get to try this one. Have a wonderful day.

 

*Image courtesy Flickr creative commons.

 

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