Vegan Polenta Cake Recipe with Grilled Asparagus

Author: Oddbox

Vegan Polenta Cake Recipe with Grilled Asparagus

This herby vegan polenta cake is a perfect mid-week meal for the family. The polenta is cooked then poured over whole asparagus, cooled until it hardened and then grilled to perfection.

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If you like the look of this vegan polenta cake recipe but don’t have all the ingredients to hand, worry not! Here is a handy list of substitutions you can make:

  • No asparagus? Use purple sprouting broccoli, mushrooms, mange tout or peas instead.
  • No parsley? Use fresh coriander or dill instead.
  • No capers? Try with finely chopped cornichons instead.

Total Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 2

Rating:  

Total Time: 30 minutes

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • For the polenta cake:
  • 50 50 g asparagus
  • 0.5 0.5 Tbsp olive oil
  • 40 40 g polenta
  • 0.5 0.5 garlic clove, chopped
  • 135 135 ml water
  • 2 2 Tbsp chopped parsley
  • 2 2 Tbsp grated vegan parmesan/vegan cheese of your choice
  • 15 15 g frozen peas
  • Salt and pepper
  • For the sauce:
  • 1 1 Tbsp chopped mint
  • 0.5 0.5 Tbsp chopped capers
  • Zest of 1 lemon
  • 1 1 tsp lemon juice
  • 0.5 0.5 tsp garlic puree
  • 1.5 1.5 Tbsp olive oil
  • A pinch of ground cumin
  • Salt and pepper to taste

Method

  1. Snap off the woody ends of the asparagus – save them in your freezer for making stock or soup. Cut the asparagus in half lengthwise. Blanch in boiling water for 2 minutes then remove from the water and set aside.
  2. Line a small tray or plate with reusable baking paper or cling film. You can also use a good dollop of olive oil instead. Place the asparagus and frozen peas in the centre of the tray.
  3. Place a saucepan on the heat. Add the olive oil, garlic, polenta and water. Add a generous pinch of both salt and pepper. Cook over low heat, stirring often for 4-5 minutes, until dense and thick. Stir in the parsley and grated cheese/vegan cheese.
  4. Transfer the polenta to the prepared tray, pouring over the asparagus and peas, trying to create a smooth rectangular shape. Set aside to cool.
  5. In a small bowl, combine all the sauce ingredients together, and season to taste with salt and pepper.
  6. Heat a non-stick frying pan over high heat. Add 3 tbsp of olive oil and when hot, gently place the polenta cake in the pan. Pan fry for 3-4 minutes on each side until golden brown.
  7. Serve with the sauce drizzled all over. Enjoy!

Cook’s tips

How to store: Store in an airtight container, the fridge for up to 3 days or in the freezer for 1 month.

Leftovers: Leftovers can be eaten cold or reheated in the oven at 180 C/160 fan/4 gas mark for 10-15 minutes.

Eating seasonally is a great way to reduce your carbon footprint.

Find out what’s best to make right now with these delicious vegan spring recipes.

Written by

Oddbox

Oddbox is a community-powered weekly rescue mission to save delicious, fresh fruit and veg which is deemed “too big”, “too ugly”, the “wrong” colour, or “not needed” from going to waste. It delivers its boxes directly from the growers to people’s doorsteps across cities in England and Wales. With food waste being a major contributor to greenhouse gas emissions, Oddbox is building a community that together can play its part in fighting food waste and tackling climate change. With nearly three million boxes delivered since it launched in 2016, Oddbox has already saved 20,526 tonnes of food, with a goal of saving 150,000 tonnes by 2025.

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