Easy Polenta Cakes with Lentil-Veggie Mix

Simple and quick polenta cakes with a lentil-veggie mix. This recipe is packed with protein and perfect for weeknights, with all the added benefits of being healthily homemade so you know exactly what is going into your body.

1 (18 ounce) tube prepared polenta, sliced into 1/2″ rounds (you can find these in the pasta section of most health food stores)
1/8 teaspoon ground sea salt
1/8 teaspoon freshly ground black pepper
1 teaspoon extra virgin olive oil

Lentil-Veggie Sauce:
1/2 teaspoon olive oil
1 cup (8 ounces) small button mushrooms (or large white mushrooms, cut into quarters)
1 can (15 ounce) diced tomatoes, juice drained
1 can (15 ounce) lentils (cooked), juice drained
2 tablespoons capers (without juice)
1/4 teaspoon garlic powder
1/4 teaspoon ground sea salt
1/8 teaspoon freshly ground black pepper
1/2 cup chopped fresh basil
1 teaspoon white balsamic vinegar (regular balsamic vinegar works too)

View the full recipe at Veggie Chick Recipes →