Fajita Polenta Cakes

As this picture clearly shows I am not a food photographer or Master Chef.  I wish I could have done this dish justice visually because it is much better than the picture lets on.  It is a light dish for four or a filling dish for two. The plate was garnished with a Black Bean Salad which I have included the directions for after the main recipe. There are a few different steps to this recipe so I recommend you read it through and organize how it suits you best.  When you are ready to get started place a 1LB chub of Polenta in the freezer to make it easier to cut. Also worth noting is that if you choose to use tofu this is a gluten free recipe


1 Lemon
1 Lime
1 Orange
1 Tbsp Chili Powder
1 Tbsp Agave
1/2 Tbsp Paprika
1/2 tsp ground Cumin
1/4 tsp ground Coriander
1 cup chopped artichoke hearts
8oz meat substitute (Seiten, tempeh, of tofu) cut in strips. Pictures is Chicken-less chicken
1/2 cup sliced red onion (about half a medium sized one)
1 sliced Red Bell pepper

In a bowl mix the juice from the citrus fruits with ingredients up to coriander. Once mixed add artichokes and meat substitute. Let sit while you prepare jalapeno dressing and Polenta.
Once Polenta is in the oven saute onions over medium heat in left over oil from polenta.  While onions are becoming translucent mix ingredients for “cheesy” sauce. When onions have become translucent add meat substitute mixture. Add bell pepper after meat substitute is completely cooked.  Saute for a few minutes then turn heat to low and stir occasionally.  At this point you should start spinach.

Jalapeno Dressing
1 Shallot
*1 to 4 jalapeno’s seeded
1 clove garlic
1/2 cup frozen peas
1/2 cup cilantro
1/4 cup vegan mayo
1 tsp Agave
1 Tbsp capers

For this recipe you have to use frozen peas.  Do not defrost them.   Put all ingredients in a food processor or blender and puree.
*The amount of jalapeno’s needed depends on heat of the peppers. Add one at a time until it reaches desired heat level.

1 Lb Polenta Chub
3 Tbsp Olive Oil

Preheat oven to 350 degrees. Take Polenta out of freezer and cut into 1/2″ discs.  Heat oil in frying pan and cook on each side until they are a light golden brown.   Place on a cookie sheet in oven. Leave excess oil in pan for fajitas. Keep polenta in oven while preparing Fajita’s and spinach (about 30 minutes.)

“Cheesy” Spinach

1 Tbsp nutritional yeast
! Tbsp tomato paste
1 Tbsp brown rice miso
1 Tbsp Braggs Liquid Amino
juice of 1 lemon
1/4 Cup water
2 Tbsp trans fat free vegan buttery spread
3 cups baby spinach

Mix ingredients nutritional yeast through water.  When fajitas have been reduced to low heat melt buttery spread in a different skillet on low heat.  Once butter is melted add whisk in nutritional yeast mixture. Turn heat up to medium, add spinach and quickly saute.

To serve layer in following order:
“Cheesy” spinach
jalapeno dressing

Recommend Bean Salad on the side.

Black Bean Salad

1 can Black Beans drained
1 tomato diced
1/2 cup cilantro chopped
1/4 Tsp ground Cumin
1/8 Tsp ground Oregano
1/4 cup Red wine Vinegar

Mix above ingredients.  Chill for 1 hour.  Serve.

This entry was posted in Gluten Free, Main Course, Mexican and tagged , , , , . Bookmark the permalink.

1 Response to Fajita Polenta Cakes

  1. Lawanda says:

    If my problem was a Death Star, this article is a phootn torpedo.

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