Anyone who has read our blog before will know that I am quite a fan of polenta. I was having a 'I don't know what to cook but I guess I'll just make it up as I go along' cooking session yesterday and created these little savoury polenta cakes.
After tasting them, I immediately ran and got a pen and paper to scribble down how I'd actually made them so I could recreate them. I think I've remembered it all right but after looking at the photo (thankfully there were four left to take a photo this morning), I'm wondering what the darker specks are (yes, I had been drinking vino tinto when I made them!). Perhaps I put in some oregano too - who knows!! Next time I make them I will probably end up 'adapting' it again anyway. However, for now this is how I created these beauties (I think!).
Savoury Sesame Polenta Cakes
5 cups of stock (I used Tomato and Herb stock cube with 5 cups boiled water)
2 tablespoons soya sauce (I put in a glug which I think was about this amount)
2 tablespoons olive oil
1/2 teaspoon chilli powder
2 tablespoons sesame seeds (again I just poured some in but think it was about this)
1 cup polenta
Mix the stock, soya sauce, oil, chilli powder and sesame seeds in a measuring jug.
Put the polenta in a saucepan and pour in the wet ingredients on a medium heat. Bring to a steady simmer and stir frequently to prevent sticking for about 5 minutes or so, until thickened. Watch out it will spit at you!
Pour the mixture into greased muffin tin holes and allow to set.
Bake in a moderate oven for 30 minutes until nicely browned.
We enjoyed ours with a tofu steak (recipe to follow but we ate it all so no chance to take a photo!), sliced seitan and salad on the side.