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Vegetarian Bolognese Over Polenta Cakes

Vegetarian Bolognese Over Polenta Cakes


For the sauce:

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 cups sliced Baby Bella mushrooms
  • 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
  • 2 teaspoons fresh thyme (or 1 teaspoon dried)
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 26 - 28 ounces crushed tomatoes (preferably no-salt added)
  • 1/2 cup water
  • 1 bay leaf
  • 1 teaspoon Kosher salt
  • Freshly ground pepper
  • 2 cups baby spinach
  • 1 cup prepared lentils

For the Polenta Cakes:

  • 1 tablespoon vegetable oil, divided
  • 1 package pre-cooked polenta, cut into 10 slices
  • Grated Parmesan, for serving (optional)


    For the Sauce:

    1. Heat oil in a medium-large pot over medium high.
    2. Add onions and saute 1-2 minutes until translucent and starting to soften. Add garlic and stir 30 seconds to 1 minute until fragrant. Add mushrooms and saute about 5 minutes until water from the mushrooms has released and begins to evaporate.
    3. Add herbs and tomato paste; stir to combine. Deglaze the bottom of the pot with vinegar.
    4. Add crushed tomatoes, 1/2 cup water, bay leaf, salt, and pepper. Lower heat to low and simmer 20 minutes.
    5. Stir in baby spinach and lentils and simmer 10 minutes more.

    For the Polenta Cakes:

    1. Heat a large saute pan over medium-high heat. Working in batches, add oil and polenta cakes, cooking cakes 4-5 minutes on each side.
    2. Serve polenta cakes with Vegetarian Bolognese on top and sprinkle with Parmesan. Serve with side salad to round out the meal.


    • Recipe provided by Jessica Fishman Levinson, R.D., Nutritioulicious.

    Nutrition Information

    Per serving: 203 kcal cal., 7 g fat (1 g sat. fat), 28 g carb., 7 g fiber, 6 g sugar, 6 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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