Polenta Cakes Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 cakes 1x
Description
Polenta Cakes are a great vegan and gluten-free base for sliced avocado and a poached egg! Equally delicious with your favourite tomato sauce!
Ingredients
Scale
- 1 cup polenta
- 3 cups water
- 1 pinch salt
- 1 pinch pepper
- 1 pinch mixed herbs
- 1 tbsp coconut (or avocado oil)
Instructions
- Bring the water to the boil
- Add the polenta and reduce heat
- Cook slowly for around 5 minutes
- Stir occasionally until the mixture is very thick
- Heat the oil in a separate frying pan
- Take 1 cake-worth of mixture and place on the heated oil and fry for 3 minutes on each side until golden brown (I use a chef’s stainless steel ring to get the depth and circle shape for my cakes)
Notes
This is a great gluten free recipe. I love this topped with sliced avocado and a poached egg!
Try it with Red Snapper with Basil Sauce or Eggplant & Tomato Saunce
