It really doesn’t matter what time of year it is – I love comfort food.
Any type really.
Still, some foods that excite me when its cold loose their appeal in warmer weather. Think soup and rich pasta dishes.
In the summer months I find myself craving things that are comforting while still staying a little light. These Quinoa Polenta Wedges are a perfect example.
I’ve made these twice now and have plans to make them for family this week. They are just that good.
I’d rate them up with the Southwestern Quinoa and Chick’n Burritos, Enchilada Quinoa Casserole and Quinoa Tacos as being our favorite non-salad quinoa recipes.
I’ve served these with a homemade marinara, a garlic aioli, a roasted red pepper dip and a homemade (vegan) ranch dressing. All of them were fabulous and I’ve decided that my favorite way to serve these is with multiple sauces. You just can go wrong with sauces. Add in a big green salad and you have got a fabulous meal.
Ingredients
- 1 onion, chopped
- ½ cup sun dried tomatoes, chopped and rehydrated
- 4 cloves garlic, minced
- 4 1/4 cups water
- 1 ½ cups coarse cornmeal or polenta
- 1 ½ cups cooked quinoa
- 1/2 cup milk (I used unsweeted almond)
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- ¼ teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 3 tablespoons nutritional yeast (optional )
- ¼ cup fresh Chives, parsley, rosemary or thyme
- ½ cup grated mozzarella (I use Daiya)
Instructions
- Line a 13 x 9 pan with parchment paper and spray with olive oil.
- Heat a small skillet to medium heat and spray with olive oil. Add onion and sun dried tomatoes and cook for 10 to 12 minutes, until tender. Add minced garlic and cook for one more minute.
- Bring water to boil in a large saucepan. Add polenta in a steady stream and whisk well to combine. Continue to stir for about three minutes. Add in quinoa, milk, onion, salt, pepper, cayenne, smoked paprika and nutritional yeast. Stir until the liquid has absorbed and the mixture has thickened. Add in fresh chives and cheese and cook for one more minute. Taste and add more salt and pepper as desired.
- Spoon mixture into prepared pan and smooth the top, using a spoon dipped in cold water if necessary. Cover and refrigerate for 2 hours. Remove polenta from pan and cut into squares. Cut each square in half diagonally to form triangles.
- Pan Fry: Heat oil in a pan over medium heat. Cook for 4 to 5 minutes per side.
- Broil: Spray triangles with oil and broil for 7 minutes. Flip and cook 8 more minutes.
- Grill: Spray triangles with olive oil and grill until seared on both sides.
- Serve with Marinara, Ranch Dressing or a Roasted Red Pepper dip if desired.
Notes
Nutritional information does not include oil used in cooking. 254 calories, 4.8g fat, 45.8g Carbohydrates, 7.7g Protein, 0mg Cholesterol, 531mg sodium, 4.3g Fiber, 1.2g Sugars
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