#polentacakes

These vegan polenta cakes are crispy on the outside and creamy on the inside, served with a spicy chili-garlic sauce that packs a punch of flavor. They make a satisfying appetizer or main dish for any occasion.

Ingredients: 1 cup polenta. 4 cups water. 1 tsp salt. 2 tbsp olive oil. 4 cloves garlic, minced. 2 red chilies, finely chopped. 2 tbsp soy sauce. 1 tbsp maple syrup. 1 tbsp rice vinegar. 1 tbsp cornstarch. 2 tbsp water. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: In a saucepan, bring water to a boil. Gradually whisk in polenta and salt, stirring constantly. Reduce heat to low and continue to cook, stirring occasionally, for about 15-20 minutes or until polenta is thick and creamy. Pour the cooked polenta into a lightly greased baking dish and spread it out evenly. Let it cool and set for at least 30 minutes. Once set, cut the polenta into desired shapes, such as squares or circles. In a separate saucepan, heat olive oil over medium heat. Add minced garlic and chopped chilies, saut for 2-3 minutes until fragrant. Stir in soy sauce, maple syrup, and rice vinegar. Let the sauce simmer for another 2-3 minutes. In a small bowl, mix cornstarch and water to make a slurry. Stir the slurry into the chili-garlic sauce to thicken it. Season the sauce with salt and pepper to taste. Heat a non-stick skillet over medium-high heat. Brush both sides of polenta cakes with olive oil and place them in the skillet. Cook for 3-4 minutes on each side or until golden brown and crispy. Serve the polenta cakes with chili-garlic sauce drizzled on top. Garnish with fresh cilantro if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

These vegan polenta cakes are crispy on the outside and creamy on the inside, served with a spicy chili-garlic sauce that packs a punch of flavor. They make a satisfying appetizer or main dish for any occasion.

Ingredients: 1 cup polenta. 4 cups water. 1 tsp salt. 2 tbsp olive oil. 4 cloves garlic, minced. 2 red chilies, finely chopped. 2 tbsp soy sauce. 1 tbsp maple syrup. 1 tbsp rice vinegar. 1 tbsp cornstarch. 2 tbsp water. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: In a saucepan, bring water to a boil. Gradually whisk in polenta and salt, stirring constantly. Reduce heat to low and continue to cook, stirring occasionally, for about 15-20 minutes or until polenta is thick and creamy. Pour the cooked polenta into a lightly greased baking dish and spread it out evenly. Let it cool and set for at least 30 minutes. Once set, cut the polenta into desired shapes, such as squares or circles. In a separate saucepan, heat olive oil over medium heat. Add minced garlic and chopped chilies, saut for 2-3 minutes until fragrant. Stir in soy sauce, maple syrup, and rice vinegar. Let the sauce simmer for another 2-3 minutes. In a small bowl, mix cornstarch and water to make a slurry. Stir the slurry into the chili-garlic sauce to thicken it. Season the sauce with salt and pepper to taste. Heat a non-stick skillet over medium-high heat. Brush both sides of polenta cakes with olive oil and place them in the skillet. Cook for 3-4 minutes on each side or until golden brown and crispy. Serve the polenta cakes with chili-garlic sauce drizzled on top. Garnish with fresh cilantro if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

These vegan polenta cakes are crispy on the outside and creamy on the inside, served with a spicy chili-garlic sauce that packs a punch of flavor. They make a satisfying appetizer or main dish for any occasion.

Ingredients: 1 cup polenta. 4 cups water. 1 tsp salt. 2 tbsp olive oil. 4 cloves garlic, minced. 2 red chilies, finely chopped. 2 tbsp soy sauce. 1 tbsp maple syrup. 1 tbsp rice vinegar. 1 tbsp cornstarch. 2 tbsp water. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: In a saucepan, bring water to a boil. Gradually whisk in polenta and salt, stirring constantly. Reduce heat to low and continue to cook, stirring occasionally, for about 15-20 minutes or until polenta is thick and creamy. Pour the cooked polenta into a lightly greased baking dish and spread it out evenly. Let it cool and set for at least 30 minutes. Once set, cut the polenta into desired shapes, such as squares or circles. In a separate saucepan, heat olive oil over medium heat. Add minced garlic and chopped chilies, saut for 2-3 minutes until fragrant. Stir in soy sauce, maple syrup, and rice vinegar. Let the sauce simmer for another 2-3 minutes. In a small bowl, mix cornstarch and water to make a slurry. Stir the slurry into the chili-garlic sauce to thicken it. Season the sauce with salt and pepper to taste. Heat a non-stick skillet over medium-high heat. Brush both sides of polenta cakes with olive oil and place them in the skillet. Cook for 3-4 minutes on each side or until golden brown and crispy. Serve the polenta cakes with chili-garlic sauce drizzled on top. Garnish with fresh cilantro if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes