Quinoa & Polenta Cakes served with Pesto, Hummus, and Marinara Sauce
While visiting Chicago last month, I ate at a lovely little restaurant called Le Pain Quotidien. I’ve recreated a dish they served that I loved and couldn’t stop craving!
2 cups vegetable broth
1 cup quinoa
Combine vegetable broth and quinoa in a small pan and bring to a boil. Cover and simmer over low heat for about 20 minutes or until liquid is absorbed.
2 cups water
1 tsp. salt
½ cup instant polenta cornmeal
Bring water and salt to a boil in a small pan. Slowly add cornmeal while continuously whisking until slightly thick.
Add quinoa to polenta and stir to combine. Press into a 9×13 baking dish lined with parchment or waxed paper and let cool. When set, flip onto a cutting board and peel away the paper. Cut into 8 equal squares.
Fry in batches in a sesame oil over medium heat, about 5 minutes per side.
Top with your favorite homemade or store bought hummus, pesto (raw recipe), and marinara sauce, and serve over baby greens.