I only had an hour before the Oscar red carpet started on TV and still had not whipped up an apropos snack to nosh. I stuck my head in the fridge and my nose in the pantry …this is what came together. You could make this a zillion different ways using whatever toppings you have on hand. Aim for putting together the perfect bite by combining different layers of texture and flavor.
Prep Time:15 minutes
Cook Time: 30 minutes
Keywords: fry saute appetizer gluten-free nut-free vegan vegetarian Wayfare Foods MexiCheddar Polenta Portabella
Ingredients (3 servings)
- 1 tube sun- dried tomato polenta
- 1/2 package Soyrizo
- 3 tablespoons Wayfare Foods MexiCheddar
- 1/2 cup organic corn
- 1/2 of a large onion, divided
- 2 cloves minced garlic
- 2 tablespoons Mirin (rice wine)
- 1 portabello mushroom (gills removed and finely shopped)
- 1 baby roma tomato
- 1 small can roasted,diced green chiles
- 1 sprig Italian parsley
- 1 tsp fresh rosemary, thyme or basil
- 2 tablespoons pepitas or pumpkin seeds
- Pinch of chile lime (or taco) seasoning
- Olive oil
- 1 lime
- Chives (for garnish)
- salt & pepper
Saute mushrooms and one portion of onions in a splash of olive oil until onions are translucent and mushrooms are evenly browned. Add garlic and fresh herbs, season with salt & pepper. Set aside.
Saute the other portion of onions in a splash of olive oil for 2 minutes. Add corn and Soyrizo, heat for another 3 minutes. Set aside.
Slice polenta into half inch rounds. Pan fry in olive oil until golden brown on each side. Drain on paper towel to remove excess oil.
Plate up your polenta: Top one round with mushroom mixture. Top the next round with Soyrizo and corn, 1 slice of tomato, green chiles and chives. Last round is topped with a tablespoon of MexiCheddar, chopped parsley, pepitas and a pinch of chile lime seasoning.
Serve with a slice of lime.
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