Polenta Cakes with Chili-Garlic Sauce

Ingredients

• Coconut oil

  2 tbsp or 27g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Green bell pepper

  Sweet, green, raw

  ¼ cup, chopped or 37g

• Basil

  Spices, dried

  1 tsp, leaves or 0.7g

• Rosemary

  Fresh

  2 tsp or 1g

• Garlic powder

  Spices

  1 tsp or 3g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Cornmeal

  Whole-grain, yellow

  ½ cup or 61g

• Salt

  Table

  ½ tsp or 3g

• Almond milk

  Plain

  ¼ cup or 60g

• Sauce, hot chile, sriracha

  2 tsp or 10g

Directions

1. Chop onion, pepper, and rosemary. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat until hot. Add the onion and bell pepper and sauté for approximately 4 minutes, until the onion becomes translucent.
2. Add the rosemary, basil, garlic powder, cayenne, and red pepper flakes and sauté for an additional 3 to 4 minutes. Remove from the heat.
3. Heat the water in a medium saucepan until boiling. Add the cornmeal and salt, whisking to incorporate and smooth out lumps. Reduce the heat to medium-low and allow to cook for 3 to 5 minutes. The polenta will start to thicken. Add the almond milk and mix well with a whisk. Remove from heat once the mixture has thickened. Fold the sautéed veggies into the polenta and mix until well combined.
4. Pour the mixture into a lightly oiled 8-inch square baking dish and refrigerate until firm, 8 to 10 minutes.
5. Once the polenta has cooled and firmed, cut the polenta into triangles and flash-grill it in a hot skillet with the remaining 1 tablespoon of oil. Cook until lightly browned on both sides, approximately 3 minutes. Serve with sriracha and enjoy!

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