Vegetarian Polenta Cake Recipe
seared herbed polenta cake, sautéed seasonal vegetables, cinnamon tomato sauce, over easy
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Ingredients
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Polenta Cakes
Cinnamon Tomato Sauce
Sautéed Seasonal Vegetables
Eggs & Finishing
Method
Polenta Cakes
- 1
Cook polenta
In a medium saucepan bring 4 cups water and 1 cup whole milk to a gentle boil. Add 1.5 tsp salt. Slowly whisk in 1 cup coarse cornmeal (polenta) while whisking to prevent lumps. Reduce heat to low and simmer, stirring frequently, until thick and the grains are tender, about 20–25 minutes. If mixture becomes too thick, add up to 1/4 cup water or milk.
- 2
Enrich polenta
Remove from heat and stir in 2 tbs unsalted butter, 1 cup grated cheese, chopped thyme and parsley, and 3/4 tsp black pepper. Taste and adjust salt if necessary.
- 3
Set and cool
Line an 8-inch square baking dish or small rimmed baking sheet with parchment. Spread polenta evenly to about 1/2-inch thickness. Smooth top, cover, and refrigerate at least 2 hours (or up to overnight) until firm.
- 4
Cut cakes
When firm, invert polenta onto a cutting board and cut into 6 equal squares or rounds (about 3" each). Pat surfaces dry with a paper towel to remove condensation.
- 5
Sear polenta cakes
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs olive oil. When shimmering, add polenta cakes in a single layer (work in batches if needed). Cook until golden brown and crisp, about 3–4 minutes per side. Press gently with a spatula for even crust. Transfer to a warm oven (200°F / 95°C) to keep warm while finishing other components.
Cinnamon Tomato Sauce
- 6
- 7
Build sauce
Stir in 1 tbs tomato paste and cook 1 minute. Add 14 oz tomato puree or crushed tomatoes, 1/4 tsp ground cinnamon, 1/2 tsp sugar (optional), 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer.
- 8
Sautéed Seasonal Vegetables
- 9
Prepare vegetables
Trim and slice zucchini into half-moons, thinly slice red pepper, trim asparagus into 2" pieces, and thinly slice the shallot.
- 10
Sauté vegetables
In a large skillet heat 2 tbs extra-virgin olive oil over medium-high heat. Add sliced shallot and cook 1–2 minutes until starting to soften. Add zucchini and red pepper and cook 3–4 minutes until edges brown. Add asparagus pieces and cook 2–3 minutes more until tender-crisp. Add baby spinach and cook just until wilted, about 30–45 seconds.
- 11
Finish vegetables
Remove from heat and season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon zest. Toss to combine and keep warm.
Eggs & Assembly
- 12
Cook eggs
In a nonstick skillet melt 1 tbs butter over medium-low. Crack eggs and cook over-easy: cook until whites are set about 2–3 minutes, then gently flip and cook 15–30 seconds for runny yolks (longer if you prefer firmer yolks). Season with a pinch of salt and pepper. Cook up to 4 eggs simultaneously depending on pan size.
- 13
Assemble plates
Place one seared polenta cake in the center of each plate (serves 4, use 1–2 cakes per person depending on appetite). Spoon a generous ladle (about 1/4 cup) of cinnamon tomato sauce over or around the polenta. Arrange a portion of the sautéed seasonal vegetables alongside or atop the cake.
- 14
Top with egg & garnish
Place one over-easy egg on top of each polenta cake. Sprinkle with 1 tbs chopped fresh parsley and optional microgreens or basil. Serve immediately so yolk mixes with sauce and vegetables.