Baked Polenta Cakes with Tomato Sauce and Roasted Vegetables

Tonight we are having company for dinner. I want to make something easy and delicious. Baked polenta cakes with tomato sauce are filling and quick and easy to make. They can even be made ahead and served at room temperature with the rest of dinner. I am going to serve them with Roasted Cauliflower and Roasted Zucchini and Roasted Onions (recipe below).

Baked Polenta Cakes

Serves 4

Ingredients

• 3 cups vegetable broth
• 1 cup + 2 tbsp dried polenta
• 2 tbsp grated Parmesan
• 1 cup sweet corn kernels
• 3/4 cup sauteed onions

Instructions

1. Preheat oven to 450°. Spray an 8x8 baking pan (or ramekins) and set aside.
2. In a medium bowl, combine 1 1/2 cups milk and the cornmeal.
3. Heat the remaining 1 1/2 cups milk over medium heat until just simmering. Add milk/cornmeal mixture and cook, stirring constantly until very thick and it leaves the sides of the pan. Remove from heat.
4. Add cheese, stir well and then season to taste with salt and pepper. Add vegetables and stir until combined.
5. Scrape cornmeal mixture into the pan and smooth with a spatula. 
6. Bake in preheated oven for 25 to 30 minutes or until lightly browned. Remove from oven and let sit for at least 10 minutes before cutting.
7. Top with tomato sauce and roasted vegetables. Enjoy!

Quick Tomato Sauce

Serves 4

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 6 cloves garlic, minced
• 28 oz can crushed tomatoes
• 14.5 oz can petite diced tomatoes
• 2 tbsp dark brown sugar

Instructions

1. Heat olive oil in large pan over medium heat. Add onions and saute until tender. Add garlic and cook for about 1 more minute, until garlic is fragrant.
2. Add crushed tomatoes and diced tomatoes. Turn heat down to a simmer and cook for another 20 minutes until the sauce has thickened. Add sugar to taste. Enjoy!

Roasted Onions

Serves 4

Ingredients

• 4 medium onions, sliced 3/4" thick: Keep rings attached
• olive oil
• salt and pepper to taste

Instructions

1. Preheat oven to 425º. Place rack on lowest level. Spray baking sheet.
2. Gently brush both sides of onions with olive oil. Place on baking sheet.
3. Roast for about 25 minutes, until browned and tender. 
4. Allow to cool about 10 minutes before serving.