Makes 1 dozen
Because they contain fresh vegetables, these Polenta Cakes are like small casseroles. They are good accompaniments to soups or fried fish for supper or with cheese for lunch. They always seem to be the first to go out of your pack.
• 1 cup polenta or corn meal
• 2 tablespoons soy grits
• 1 teaspoon salt
• 4 cups water
• 2 onions, grated or chopped fine
• 2 carrots, grated
•2 zucchini, grated or chopped fine
•1 garlic clove, minced
• 4 tablespoons sesame butter
• 1/2 cup sunflower seeds
• 3 tablespoons tamari soy sauce
• 2 teaspoons honey (optional)
• 1 tablespoon chia seeds (optional)
• 1/4 cup milk powder (optional)
Cook polenta and grits in salt and water until very thick, approximately 15 minutes. Meanwhile, sauté vegetables until browned. Combine all ingredients and allow to cool. Form into patties, place on cookie sheet, and bake in slow oven (300º F) until firm and golden brown, about 30 to 45 minutes.
VARIATIONS: use nut butters in place of sesame butter; use leftover vegetables (mash before adding); use nuts or pumpkin seeds in place of sunflower seeds; season with herbs such as basil, oregano, savory, chervil, or tarragon.