Cheesy Polenta Slices with Stir-fried Brussels Sprouts

Quick Cheesy Polenta Steaks with Stir-fried Vegetables & Sage

This is a quick, easy supper that we’ve adapted from the mother recipe elsewhere on the VRC. It’s made from ready-to-eat polenta in a slab and creates a kind of a variant on cheese on toast but with a few extras! We also like it with a big mixed salad, sprinkled with walnuts or seeds…

This recipe serves four but it can easily be adapted to serve one or two – just reduce the polenta slices and other ingredients by half or a quarter!

Shopping tips: Italfresco brand is cheap and sold in many larger branches of supermarkets, eg Tesco. Sunita and other brands are more likely to be found in health food shops, Middle Eastern grocers, delis and so forth.

Gluten free
Wheat free

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Total time

15-20 minutes

Cuisine

Italian

Meal

  • mains
  • lunches
  • sides-light-meals-and-salads

Servings

2-4

Ingredients

  • 1 large pack of stir-fried vegetables with plenty of greens or other ready-prepped mixed veg of choice
  • 250g/9oz mushrooms, sliced quite big – eg a mix of oyster and chestnut or regular (2 small packs should do it) – no need to slice, just break up with your fingers
  • 2 tablespoons olive oil
  • 1-2 slabs ready-cooked Polenta eg Italfresco brand in a packet from Morrison’s, Tesco etc. Optional: garlic paste or fresh crushed garlic plus mustard (Dijon or wholegrain particularly nice)
  • ¾ cup grated vegan melting cheese, eg Violife. Alternatively, try a vegan parmesan, eg Violife’s vegan Parmesan – Prosociano – or VBites Hard Italian.
  • A handful of chopped fresh sage
  • Salt and lots of freshly ground black pepper ALL KITTED OUT
  • Hot grill or oven; baking tray; pastry brush; chopping board and sharp knife; scissors; wok or large ish frying pan; fish slice or similar; grater

Instructions

  1. Pre-heat the grill or oven to very hot – 220ºC/450ºF/Gas Mark 7.
  2. Slice the polenta into ‘steaks’ – not too thick. Place the slices on an oiled baking tray and drizzle the tops with the rest of the oil. You can do this just with oil or dab a bit of garlic paste and mustard over it too. Toast on one side for a few minutes until they start to brown up then remove from the oven and flip them over. Sprinkle the grated cheese on top and bake for a few minutes or until the cheese starts to melt a bit.
  3. Meanwhile, heat up a wok and drizzle in a tablespoon of olive oil. Stir-fry the vegetables and mushrooms until nicely browned. Add the shredded sage and cook in briefly. A splash of soya sauce is also nice.
  4. Remove the polenta steaks from the oven, place 2 slices per plate (or more!) and top each portion with a quarter of the veggie and mushroom mixture. Sprinkle with a little more snipped sage, salt and lots of black pepper. Serve hot.
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