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Vegan MoFo: Broccoli Polenta Cakes

Today, I realized that we still had some of BandMan's Bomb Spaghetti Sauce leftover in the fridge, so I asked him for suggestions on how to use it up. BandMan requested polenta cakes, and I was all for it. Any time I can have grits, I am game.

If you haven't seen, or tasted, BandMan's Bomb Spaghetti Sauce then you probably don't realize how awesomely filled with veggies it is, and that's what I think I love about it (well, that and it's delicious). Even though a single serving probably has more veggies than the average American consumes in a day, I still wanted a bit more. So I added in some itty bitty, mini broccoli florets to the polenta and foodgasms were had by all.

Never had a foodgasm? Well here's your chance.

 


3 1/2 c veggie broth
1 c polenta
2 tbsp olive oil
2 stalks broccoli, finely chopped
  1. Bring the broth to a roaring boil. Add in polenta, olive oil and broccoli.
  2. Cover it up and it let it simmer on low for 15 minutes or so. 
  3. Oil a muffin tin and spoon mixture evenly in the tin. Cool in the fridge for an hour or so. 
  4. Preheat broiler.
  5. Use a fork to pry those little grit-cakes out of the muffin and tin. Line them up on an oiled baking sheet, upside down. 
  6. Broil until the tops are slightly brown.
  7. Top with your favorite spaghetti sauce and chow!

Broccoli Polenta Cakes served with BandMan's Bomb Spaghetti Sauce



P.s. here's some cute pictures of my family enjoying this scrumpdidilyumptious meal.


VegKid
BandMan

Comments

  1. That is awesome, especially because it's so damn simple. Actually the first time I ever made polenta was a few weeks ago - it's not really a thing in my neck of the woods. It's tasty though! These look beautiful!

    ReplyDelete
    Replies
    1. I love polenta! Annnnnnd it is so damn simple. Give her a try!

      Delete
  2. This looks delicious!

    ReplyDelete
  3. I made this last night for dinner substituting shredded kale and minced onion for broccoli and used water instead of veg broth. Wow! Food heaven!

    ReplyDelete
    Replies
    1. love me some kale. gonna have to do that!

      Delete
  4. I have to admit that I have never cooked polenta! I have bookmarked this page for a meal later in the week.... I have lots of broccoli in the fridge!

    ReplyDelete
  5. Help!! This recipe looks sooo good! But I am slightly confused. By polenta, do you mean just straight corn meal???

    ReplyDelete
    Replies
    1. yes! polenta, a.k.a cornmeal, a.k.a yellow grits

      :)

      Delete
  6. Making this now. Can't wait to eat them!! So easy too.

    ReplyDelete
  7. These are great! Can they kept in the refrigerator overnight before broiling?

    ReplyDelete
  8. Do you think these could be frozen?

    ReplyDelete
    Replies
    1. i don't see what you couldn't give it a try

      Delete
  9. Anonymous08:51

    How many polenta cakes does this recipe make?

    ReplyDelete
    Replies
    1. that's a really good question. I don't actually remember. I'd say between 8-10 depending on how big you make the cakes.

      Delete

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