Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Ever since I arrived back from Italy last fall, I’ve been on a major polenta and bolognese kick. Perhaps it’s because every trattoria was serving platters and platters of homemade bolognese or that I enjoyed the best polenta of my life at this tiny hole in the wall in Tuscany. Either way, major Italian vibes have been coming out of my kitchen ever since.
So, it was only natural that I combined the two. Rich, meaty tempeh bolognese covering crispy polenta cakes. Why have I not thought of this sooner? This is major comfort food, perfect for this snowy season.
While the prep is fairly minimal, this sauce tastes best after cooking on the stove for at least 45 minutes, though preferably longer. You want to give the tempeh and tomatoes enough time to merry together, reducing into a thick bolognese that’s more stew like than sauce.
As much as I love a good fettuccini bolognese, I wanted to try something a bit different. Fried polenta cakes seemed to be a perfect match, and they couldn’t be easier. Buy a tube, slice and lightly fry. Of course, if you want a more traditional route, this sauce would taste incredible on just any noodle. I used leftovers with spaghetti squash and it was almost as good as this polenta version.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Polenta Cakes with Tempeh Bolognese! Crispy polenta topped with a meaty, vegan ragu. Healthy comfort food!
Crispy Polenta Cakes
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