Polenta Cakes with Lentil Chorizo 

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe. 

Servings: 12

Serving Size: 11.98 ounces

Ingredients

Polenta Cakes
8 cups Vegetable stock
2 cups Cornmeal, yellow, whole grain, coarse

Spicy Lentil Chorizo
2 tablespoons Garlic powder
2 tablespoons Smoked Paprika, ground
2 tablespoons Chili Powder
1 tablespoon Salt, Kosher
1 tablespoon Black pepper, table grind
1 1/2 teaspoons Oregano, dried, whole leaves
1 1/2 teaspoons Cinnamon, ground
1 1/2 teaspoons Thyme, dried, whole leaf
1 1/2 teaspoons Coriander Seed, ground
2 tablespoons Cornstarch
1 1/2 cups Vegetable stock
3 tablespoons Canola oil
1 1/2 cups Yellow onions, small dice
6 cups Lentils, cooked
6 tablespoons Apple Cider vinegar
2 tablespoons Canola oil

To plate
3/4 cups Green onions, sliced thinly on bias
3/4 cups Cilantro, fresh, chopped

Preparation

1. For Polenta Cakes – Preheat oven to 350 F degrees. In a large pot, heat stock over medium-high heat bringing it to a boil. Slowly add polenta to pot, continually whisking to avoid clumps. Bring to a boil then reduce heat to low and allow polenta to cook for 20-30 minutes, occasionally whisking to avoid sticking/burning to the bottom of pot. Polenta is ready when tasted and does not have a raw cornmeal flavor and the texture is soft.
2. Prepare 1/4 sheet pan by lining it with parchment paper and use pan spray (not listed) to oil surface. Pour polenta into pan and smooth top. Allow to cool in walk-in for at least an hour or overnight. Portion out to 12 pieces (12 pieces per 1/4 sheet pan = 4 lbs 8 oz of prepared polenta – 1/2 sheet pan will have 24 pieces and weigh 9 lbs of prepared polenta).
3. For Spicy Lentil Chorizo Mixture – In a bowl, combine spices and mix well. Reserve.
4. Combine cornstarch and vegetable stock, and whisk until cornstarch is dissolved. Reserve.
5. In a large skillet or pot over medium high heat, add oil and sauté onions until translucent, 3-5 minutes. Add spice mixture and bloom until fragrant, about 1 minute.
6. Add cooked lentils and vinegar. Continue to cook until the lentils are warmed through and vinegar has evaporated, about 2-3 minutes. Add vegetable stock mixture and bring to a boil, then reduce heat and simmer until slightly thickened. Remove from skillet or pot and hold hot for service.
7. Over medium-high heat, heat oil in a large skillet or on flat-top grill. Place portioned polenta cakes on skillet and fry until golden brown, about 3-5 minutes then flip and repeat on second side. Remove and place on sheet pan and continue to cook remaining polenta cakes. Place sheet pan in oven and bake for 10-15 minutes, or until heated through. Hold hot for service.
8. To plate – place one piece of polenta cake in middle of plate. Add 4oz (1/2 cup) lentils over the top and artfully across the plate. Garnish with 1 Tablespoon green onions and 1 Tablespoon cilantro.

Nutrition information

Calories: 517 Total Fat:8g Saturated Fat: 1g Trans Fat: 0g
Carbohydrate: 87g Fiber: 14g Total Sugars: 3g Protein: 26g Sodium: 1,522mg

The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.