These quick polenta cakes are topped with a savory mix of lentils and vegetables. Not only are they flavorful, they're also packed with protein! The simplicity of this recipe is what makes it perfect for busy weeknights when you're scrapped for time.

Quick Polenta Cakes With Lentils and Veggies [Vegan, Gluten-Free]

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For the Polenta Cakes:
  • 1 18-ounce tube prepared polenta, sliced into 1/2-inch rounds (you can find these in the pasta section of most health food stores)
  • 1/8 teaspoon ground sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon extra virgin olive oil
For the Lentils and Veggies:
  • 1/2 teaspoon olive oil
  • 1 cup small button mushrooms (or large white mushrooms, cut into quarters)
  • 1 15-ounce diced tomatoes, drained
  • 1 15-ounce can cooked lentils, drained
  • 2 tablespoons capers (without liquid)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh basil
  • 1 teaspoon white balsamic vinegar (regular balsamic vinegar works, too)


  1. Cut the tube of polenta into 1/2-inch rounds (makes about 14-15 cakes). Sprinkle with garlic, salt, and pepper on one side.
  2. Add 1 teaspoon olive oil to a large skillet over medium-high heat and swirl to coat.
  3. Add polenta cakes to pan. Cook uncovered on each side for 4-5 minutes or until browned slightly and firm.
  4. In a medium skillet, add 1/2 teaspoon olive oil over medium heat. Add the mushrooms, cover and cook for 5-6 minutes or until soft, shaking pan occasionally. Reduce heat to low-medium. Add the diced tomatoes, lentils, capers, garlic, salt, and pepper, stir and cook for 3-5 more minutes. Remove from heat, add the chopped basil and balsamic vinegar. Stir.
  5. Serve the polenta cakes warm, topped with the lentil veggie mix. Sprinkle with fresh basil.


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