Not a lot of prep because there’s no need to cook the polenta. Say what? Yes, this recipe uses precooked organic polenta that comes in a log.
In order to form patties that stick together, you’ll need to add some kind of binder-thickener, such as a fresh egg, soaked chia seeds, chickpea flour, mashed potatoes, ground flaxseeds, or a thickener of your choice.
If you don’t have the vegetables in the ingredient list, experiment with almost any vegetable that you enjoy raw—maybe thinly sliced spinach or finely shredded carrots or daikon radish.
To serve, pour a chunky tomato sauce over the patties or stuff the patties inside pita bread with hummus and lettuce or wrap a tortilla around them to make tacos with cabbage slaw, guacamole, and salsa. They are very versatile, indeed.
- precooked polenta log, coarsely chopped
- green onions, thinly sliced
- sweet pepper, finely diced
- jalapeño chile, finely diced (optional)
- sugar snap peas, thinly sliced
- toasted sesame oil
- tamari or soy sauce
- freshly ground black pepper
- binder-thickener (see introduction)
- Preheat the toaster oven or regular oven to 375ºF.
- In a large bowl, mash the polenta log until you have a dough-like consistency. Stir in the green onions, sweet pepper, jalapeño, and peas. Sprinkle with sesame oil, tamari, flaxseeds, and black pepper. Add the binder to the mixture and stir until well combined.
- Line a baking sheet with parchment paper or aluminum foil. Shape the polenta mixture into small, flat patties and place on the prepared baking sheet so that they are almost touching.
- Bake, checking every 15 minutes, until browned, fragrant, and movable when you nudge them. Carefully flip the patties. Turn on the broiler and broil, checking frequently, until the patties are crispy. Remove from the oven and let cool for about 5 minutes before serving.