Crispy Baked Polenta with 3 Vegan Toppings

This crispy baked polenta recipe with 3 different vegan toppings is so incredibly delicious and a great way to use leftovers. 

The thing is whenever you’re cooking polenta there always seems to be extra leftovers (unless you’re an obsessive polenta eater like me that keeps eating until all the polenta has been devoured – sigh). But using leftover polenta has never been easier than with this recipe. 

You simply cut the cooled and hardened polenta into 1/2-inch slices and bake them in the oven for 25 minutes…and you get the most delicious, crispy on the outside polenta that can be topped with anything you want. 

This recipe is actually loaded with plant based protein thanks to the polenta and still manages to be a low-calorie dish. The easy Italian tomato sauce has almost no calories in it and the polenta is known to increase the metabolism. 

These vegan toppings are my favourite 3 easy ways to serve crispy baked polenta. Each topping is delicious, healthy and oh so tasty.

What’s great about this crispy fried polenta with easy Italian tomato sauce:

  • Everything
  • Delicious and meal prep friendly
  • Low-calorie vegan dinner
  • Full of vitamins and minerals
  • Loaded with plant based protein
  • Vegan, gluten-free, nut free and soy free

How to make the Crispy Fried Polenta:

  • Preheat oven to 400F and line a baking sheet with baking paper.
  • Slice the cooled down and hardened polenta into 1/2 inch slices and place the slices on the lined baking sheet. 
  • Drizzle olive oil on top along with oregano, sea salt and nutritional yeast (or other non-dairy cheese or parmesan cheese). 
  • Bake the polenta in the middle of the oven for 25 minuted or until the polenta is golden and crispy on the outside. 

Crispy Baked Polenta

This crispy baked polenta recipe is the best way to use leftover polenta. It's easy and quick to make and oh so tasty.
Course Dinner
Cuisine American
Keyword vegan
Prep Time 2 minutes
Cook Time 25 minutes
Servings 2 people
Author Simone – Munchyesta.com

Ingredients

  • 1 cup Cooked and cooled Polenta
  • 2 tbsp Olive Oil
  • 4 tbsp Nutritional Yeast or vegetarian Parmesan Cheese
  • 2 tsp Dried Oregano
  • Pinch of salt

Instructions

  • Preheat oven to 400F and line a baking sheet with baking paper.
  • Slice the cooled down and hardened polenta into 1/2 inch slices and place the slices on the lined baking sheet. 
    Drizzle olive oil on top along with oregano, sea salt and nutritional yeast (or other non-dairy cheese or parmesan cheese).
  • Bake the polenta in the middle of the oven for 25 minuted or until the polenta is golden and crispy on the outside. 

Topping 1: Easy Vegan Italian Tomato Sauce

The first topping is my super easy and quick Italian Tomato sauce. This sauce is loaded with mediterranean flavours and it’s ready to serve in no time…plus, it’s also a great low calorie option.

Easy Italian Tomato Sauce

This topping is super easy and quick to make Italian Tomato sauce. It's loaded with mediterranean flavours and it’s ready to serve in no time…plus, it’s also a great low calorie option. 
Made simply with tomatoes, canned crushed tomatoes, olives and herbs and spices – it doesn't get much easier or tastier than this sauce.
Course Dinner
Cuisine Italian
Keyword vegan
Prep Time 3 minutes
Cook Time 12 minutes
Servings 2 people
Author Simone – Munchyesta.com

Ingredients

  • 4 large Tomatoes Sliced into wedges
  • 1 15oz can Crushed Tomatoes
  • 1 clove Garlic Minced
  • 7 Olives Sliced
  • 2 tbsp Soy Sauce or Tamari
  • 1 tbsp Dried Oregano
  • Salt and Pepper to taste
  • 1 bunch Fresh Basil Chopped

Instructions

  • Pour the crushed tomatoes into a pan and heat it. Add the diced tomatoes, minced garlic, dried oregano, sliced olives and soy sauce. Mix to combine and let the sauce simmer for 10 minutes. 
  • Finally add the chopped basil and stir together.
    Serve topped over fried polenta and enjoy. 

Topping 2: Colourful Cabbage Salad

This colourful Cabbage salad adds lots of crunchy textures and fresh flavours to the dish. You can serve it topped over the Easy Italian Tomato sauce, or serve it as the sole topping. It’s fresh, flavourful, crunchy and delicious. 

Colourful Cabbage Salad

This colourful vegan cabbage salad is deliciously crunchy, loaded with herbs, dried cranberries, roasted almonds and sesame toasted edamame beans…it’s so good I don’t even have words to describe it. 
Course Salad
Cuisine American
Keyword vegan
Prep Time 5 minutes
Cook Time 20 minutes
Author Simone – Munchyesta.com

Ingredients

  • 2 cups Sliced Cabbage I like to use multiple types and colors
  • ¼ cup Almonds
  • ¼ cup Dried Cranberries
  • 1 cup Edamame Beans
  • 2 tsp Dried Rosemary
  • 2 tbsp Sesame Seeds
  • 1 tbsp Soy Sauce
  • 1 bunch Fresh Basil
  • 2 tbsp Olive Oil
  • 2 tbsp Sweet and Sour Chili Sauce
  • Juice from ½ Lemon
  • Salt to taste

Instructions

  • Preheat oven to 350F and line a baking sheet with baking paper.
  • Spread almonds out on the baking sheet and season with a pinch of salt. Bake the almonds in the oven for 15 minutes or until they are golden and crispy. Remove from the oven and allow to cool 10 minutes before chopping the almonds. 
  • Heat olive oil in a skillet and add edamame beans and tamari sauce. Stir together to combine and add dried rosemary and sesame seeds. Let everything cook for 3-5 minutes while stirring occasionally. Remove from the heat and set aside while you get the salad ready. 
  • Combine all the ingredients in a salad bowl and add extra seasoning if needed. Serve and enjoy.

Topping 3: Creamy Mushroom Topping

This tasty and creamy mushroom topping is one of my favourite topping ever. The creaminess is mouthwatering and it’s a quick and easy recipe to make. 

Easy Creamy Mushroom Recipe

This tasty and creamy mushroom topping is one of my favourite topping ever. The creaminess is mouthwatering and it’s a quick and easy recipe to make. 
Course Dinner
Cuisine American
Keyword vegan
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people
Author Simone – Munchyesta.com

Ingredients

  • 1 pound Mushrooms Roughly chopped
  • ½ pound Tomatoes Roughly chopped
  • 1 Leek Rinsed and sliced
  • 1 clove Garlic Minced
  • 7 Olives Cut into halves
  • 1 cup Non-dairy Milk
  • Salt and Pepper to taste
  • 1 bunch Fresh Parsley Chopped

Instructions

  • Heat a non-stick pan and add the chopped mushrooms. Allow the mushrooms to cook at medium high heat for a few minutes. Add the sliced leeks and cook until the leeks start to go soft. 
    Add the chopped tomatoes and olives and combine. 
  • Next, add the minced garlic and season with salt and pepper. Pour in the non-dairy milk and stir gently together to combine. Bring the sauce to a boil and let it cook for a few minutes while it starts to reduce a little.
  • Finally add the fresh parsley and stir together. 
    Serve and enjoy.

Looking for more recipes with mushrooms? Take a look at my mushroom stroganoff or my cream of mushrooms soup

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