Easy Polenta Cakes with Lentil-Veggie Mix Recipe

Name: Easy Polenta Cakes with Lentil-Veggie Mix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (18 Oz. Tube) Prepared Polenta (usually Found In The Pasta Section); ⅛ teaspoons Ground Sea Salt; ⅛ teaspoons Freshly Ground Black Pepper; 1 teaspoon Extra Virgin Olive Oil; 1/2 teaspoons Olive Oil; 1 cup Small Button Mushrooms (or Large White Mushrooms, Cut Into Quarters); 1 can (15 Oz. Size) Diced Tomatoes, Juice Drained; 1 can (15 Oz. Size) Cooked Lentils, Juice Drained; 2 Tablespoons Capers (without Juice); 1/4 teaspoons Garlic Powder; 1/4 teaspoons Ground Sea Salt; ⅛ teaspoons Freshly Ground Black Pepper; 1/2 cups Chopped Fresh Basil; 1 teaspoon White Balsamic Vinegar (regular Balsamic Vinegar Works Too)

Servings: persons

1 package (18 Oz. Tube) Prepared Polenta (usually Found In The Pasta Section)
⅛ teaspoons Ground Sea Salt
⅛ teaspoons Freshly Ground Black Pepper
1 teaspoon Extra Virgin Olive Oil
1/2 teaspoons Olive Oil
1 cup Small Button Mushrooms (or Large White Mushrooms, Cut Into Quarters)
1 can (15 Oz. Size) Diced Tomatoes, Juice Drained
1 can (15 Oz. Size) Cooked Lentils, Juice Drained
2 Tablespoons Capers (without Juice)
1/4 teaspoons Garlic Powder
1/4 teaspoons Ground Sea Salt
⅛ teaspoons Freshly Ground Black Pepper
1/2 cups 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).
2
Sprinkle with garlic, salt and pepper on one side.
3
Add 1 teaspoon olive oil to a large skillet over medium-high heat and swirl to coat.
4
Add polenta cakes to pan.
5
Cook uncovered on each side for 4-5 minutes or until browned slightly and firm.
6
For the sauce, in a medium skillet, add 1/2 teaspoon olive oil over medium heat.
7
Add the mushrooms, cover and cook for 5-6 minutes or until soft, shaking pan occasionally.
8
Reduce heat to low-medium.
9
Add the diced tomatoes, lentils, capers, garlic, salt and pepper, stir and cook for 35 more minutes.
10
Remove from heat, add the chopped basil and balsamic vinegar.
11
Stir.
12
Serve the polenta cakes warm, topped with the sauce.
13
Sprinkle with fresh basil.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 package (18 Oz. Tube) Prepared Polenta (usually Found In The Pasta Section), ⅛ teaspoons Ground Sea Salt, ⅛ teaspoons Freshly Ground Black Pepper, 1 teaspoon Extra Virgin Olive Oil, and more.

Yes, Easy Polenta Cakes with Lentil-Veggie Mix falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easy Polenta Cakes with Lentil-Veggie Mix

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions