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

  1 tsp or 0.7g

• 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 the onion, bell pepper, and rosemary. Heat 1 tablespoon of coconut oil in a medium skillet over medium-high heat. Add the onion and bell pepper, sautéing for about 4 minutes until the onion is translucent.
2. Add rosemary, basil, garlic powder, cayenne, and red pepper flakes. Sauté for another 3 to 4 minutes, then remove from heat.
3. In a medium saucepan, bring water to a boil. Gradually whisk in cornmeal and salt, reducing heat to medium-low. Cook for 3 to 5 minutes until thickened. Stir in almond milk and combine well. Remove from heat and fold in sautéed vegetables.
4. Pour the polenta mixture into a lightly oiled 8-inch square baking dish. Refrigerate for 8 to 10 minutes until firm.
5. Once firm, cut the polenta into triangles. Heat the remaining coconut oil in a skillet and grill the polenta until lightly browned on both sides, about 3 minutes. Serve with sriracha.

Similar Foods

• Garlic Chili Pasta with Cauliflower
• Roasted Halibut with Garlic Sauce
• Chinese Eggplants with Garlic Sauce
• Chicken Skewers with Cilantro Garlic Sauce
• Warm Tofu with Spicy Garlic Sauce
• Maryland-Style Crab Cakes with Tartar Sauce