Looking for a dish that’s both hearty and bursting with flavor? These Crispy Polenta Cakes with Spicy Chili-Garlic Sauce are the perfect solution. This recipe takes simple ingredients like corn polenta and transforms them into golden, crispy cakes that are full of aromatic herbs and spices. Paired with a bold chili-garlic sauce, these polenta cakes make for a delicious appetizer, side dish, or even a main course for those seeking a light yet satisfying meal. Whether you’re vegan or simply love trying new dishes, these polenta cakes are sure to impress.
Ingredients:
- 2 tablespoons grapeseed or safflower oil, divided
- 1/4 cup finely chopped onion
- 1/4 cup of green bell pepper, diced finely
- 2 teaspoons minced fresh rosemary
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups water
- 1/2 cup dry corn polenta
- 1/2 teaspoon salt
- 1/4 cup unsweetened almond milk
- Chili-garlic sauce, to serve
Instructions:
- Prepare the Polenta Mixture: Begin by heating 1 tablespoon of grapeseed or safflower oil in a medium saucepan over medium heat. Add the finely chopped onion and green bell pepper, and sauté until they soften and become fragrant, about 3-4 minutes. Stir in the minced fresh rosemary, dried basil, garlic powder, cayenne pepper, and red pepper flakes, cooking for an additional minute to release the flavors.
- Cook the Polenta: Add 1 1/2 cups of water to the saucepan, stirring to combine with the sautéed vegetables and spices. Bring the mixture to a gentle boil. Slowly whisk in the dry corn polenta, ensuring no lumps form. Reduce the heat to low and continue to cook the polenta, stirring frequently, for about 10-12 minutes, or until it thickens and pulls away from the sides of the pan.
- Incorporate the Almond Milk: Stir in the salt and unsweetened almond milk, mixing until the polenta is smooth and creamy. Continue to cook for another 2-3 minutes to fully incorporate the almond milk.
- Shape and Chill the Polenta: Lightly grease a small baking dish or shallow container. Pour the cooked polenta into the dish, spreading it out evenly to form a smooth, even layer. Allow the polenta to cool slightly, then cover and refrigerate for at least 1 hour, or until it is fully set and firm.
- Cut and Sauté the Polenta Cakes: Once the polenta is set, remove it from the refrigerator and cut it into squares, circles, or any shape you prefer. Heat the remaining 1 tablespoon of grapeseed or safflower oil in a large skillet over medium-high heat. Add the polenta cakes to the skillet and cook for 3-4 minutes on each side, or until they are golden brown and crispy on the outside.
- Serve with Chili-Garlic Sauce: Transfer the crispy polenta cakes to a serving plate and drizzle generously with chili-garlic sauce. You can also serve the sauce on the side for dipping. Garnish with additional fresh rosemary or herbs, if desired.
Conclusion:
These Crispy Polenta Cakes with Spicy Chili-Garlic Sauce are a perfect example of how simple, plant-based ingredients can be transformed into a gourmet experience. The combination of crispy exterior and creamy interior in the polenta cakes, enhanced by the bold and spicy flavors of the chili-garlic sauce, makes this dish a standout on any table. Whether served as a savory starter, a side dish, or a light meal, these polenta cakes are sure to satisfy both vegans and non-vegans alike. Enjoy this versatile and flavorful dish that brings a touch of elegance to everyday cooking.