Are you ready to transform your dinner routine with a mouthwatering plant-based twist on a classic Italian favorite? These crispy polenta cakes topped with a rich, hearty tempeh bolognese sauce are about to become your new obsession! Imagine golden, perfectly crisp polenta cakes that crunch with every bite, smothered in a savory, protein-packed sauce that will make even the most dedicated meat-lovers forget about traditional bolognese. This recipe is not just a meal - it's a culinary adventure that combines textures, flavors, and nutrition in one stunning dish.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup polenta
- 4 cups vegetable broth
- 1 package tempeh, crumbled
- 1 can crushed tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large saucepan, bring vegetable broth to a gentle boil over medium-high heat.
- Slowly whisk in polenta, stirring continuously to prevent lumps from forming. Reduce heat to low and continue cooking, stirring frequently, until polenta becomes thick and pulls away from the sides of the pan (about 15-20 minutes).
- Season polenta with salt and pepper, then pour into a greased 9x9 inch baking dish. Smooth the surface and refrigerate for 30 minutes to set and firm up.
- While polenta is setting, heat olive oil in a large skillet over medium heat. Add diced onions and sauté until translucent, about 4-5 minutes.
- Add minced garlic and crumbled tempeh to the skillet. Cook for 5-6 minutes, stirring occasionally, until tempeh begins to brown.
- Pour in crushed tomatoes, season with salt and pepper. Simmer the tempeh bolognese sauce for 10-12 minutes, allowing flavors to meld together.
- Remove set polenta from refrigerator and cut into 8 equal rectangular cakes.
- Heat a non-stick skillet or griddle over medium-high heat. Lightly oil the surface and pan-fry polenta cakes until golden and crispy on both sides, about 3-4 minutes per side.
- Plate the crispy polenta cakes and top generously with tempeh bolognese sauce.
- Garnish with fresh torn basil leaves and serve immediately while hot.
Tips
- Polenta Pro Tip: Whisk continuously while adding polenta to prevent lumps, and use a wooden spoon to stir during cooking for the smoothest texture.
- Tempeh Trick: Crumble the tempeh finely and cook it well to develop a rich, meat-like flavor and texture.
- Crisping Technique: Ensure your polenta is completely chilled before cutting and frying to maintain its shape and achieve a perfect golden crust.
- Flavor Boost: Add a splash of red wine or a sprinkle of dried herbs to the bolognese sauce for extra depth of flavor.
- Make-Ahead Magic: You can prepare the polenta and sauce in advance, making this an excellent option for meal prep or entertaining.
- Garnish Greatness: Fresh basil is key - tear the leaves just before serving to release their full aromatic potential.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 20g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 0mg
