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Polenta cakes with lentil chorizo

Polenta cakes with lentil chorizo

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians. 
Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 11.98oz

Ingredients

For polenta cakes

  • 8 cups Stock, Vegetable
  • 2 cups Cornmeal, yellow, whole grain, coarse

For spicy lentil chorizo mixture

  • 2 tablespoons Garlic, powder
  • 2 tablespoons Paprika, Smoked, ground
  • 2 tablespoons Chili Powder
  • 1 tablespoon Salt, Kosher
  • 1 tablespoon Pepper, Black, 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 Stock, Vegetable
  • 3 tablespoons Oil, Canola
  • 1 1/2 cups Onions, Yellow, small dice
  • 6 cups Beans, Lentils, cooked
  • 6 tablespoons Vinegar, Apple Cider

To cook polenta cakes

  • 2 tablespoons Oil, Canola

For service

  • 3/4 cup Onions, Green, sliced thinly on bias
  • 3/4 cup Cilantro, fresh, chopped

Instructions

For polenta cakes

  • 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 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 texture is soft.
  • 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. Cool in walk-in for at least an hour or overnight. Portion out to 12 pieces (12 pieces per 1/4 sheet pan = 4 pounds 8 ounces of prepared polenta and 1/2 sheet pan will have 24 pieces and weigh 9 pounds of prepared polenta).

For spicy lentil chorizo mixture

  • In a bowl, combine garlic powder, paprika, chili powder, salt, pepper, oregano, cinnamon, thyme and coriander and mix well. Reserve.
  • Combine cornstarch and vegetable stock and whisk until cornstarch is dissolved. Reserve.
  • 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.
  • 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.

To cook polenta cakes

  • Preheat oven to 350°F. Over medium-high heat, heat oil in a large skillet or on flat-top grill. Add each portioned polenta cakes to skillet and fry until golden brown, about 3-5minutes then flip and repeat on second side. Return to sheet pan and bake for10-15 minutes or until heated through. Hold hot for service.

For service

  • Portion one piece of polenta cake in middle of plate. Add 4 ounces (1/2 cup) lentils over the top and artfully across the plate. Garnish with 1 tablespoon green onions and 1 tablespoon cilantro.

Notes

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

Nutrition

Serving: 11.98oz | Calories: 291kcal | Carbohydrates: 46g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Sodium: 1518mg | Fiber: 11g | Sugar: 3g