Miso Maple Polenta Cakes with Tandoori Veg Crunch
A bold fusion dish combining creamy Italian-style polenta enriched with white miso and maple, pan-seared into crispy golden cakes and topped with vibrant tandoori-spiced roasted vegetables and yogurt-lime drizzle. Savory, slightly sweet, smoky, and fresh — all in one balanced bite.
🛒Ingredients
- 1150 g fine polenta (cornmeal)
- 2600 ml vegetable broth
- 31 tbsp white miso paste
- 41 tbsp maple syrup
- 51 tbsp butter or olive oil
- 61 red bell pepper, sliced
- 71 medium carrot, cut into thin strips
- 81 small zucchini, diced
- 91/2 red onion, cut into petals
- 101 tbsp tandoori spice blend
- 112 tbsp olive oil (for roasting)
- 12120 g plain Greek yogurt
- 131 tbsp fresh lime juice
- 141 tbsp chopped fresh cilantro
- 15Salt to taste
👨🍳Instructions
Bring vegetable broth to a simmer. Slowly whisk in polenta and cook on low heat, stirring constantly until thick and creamy (about 8–10 minutes). Stir in miso paste, maple syrup, and butter until fully incorporated.
Spread the cooked polenta into a lined baking tray about 2 cm thick. Let it cool completely until firm, then cut into round cakes using a ring cutter.
💡Tip: Chill for 30 minutes in the fridge to firm up faster.
Toss bell pepper, carrot, zucchini, and red onion with olive oil and tandoori spice. Roast at 200°C for 15–18 minutes until slightly charred and tender.
💡Tip: Spread vegetables in a single layer to encourage caramelization.
Pan-sear the polenta cakes in olive oil over medium heat until both sides are deeply golden and crispy.
Mix yogurt with lime juice and a pinch of salt. Assemble by topping each polenta cake with roasted vegetables and drizzle with yogurt-lime sauce. Finish with fresh cilantro.
📊Nutritional Information
Approximately 420 calories per serving
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