Vegan Vodka Polenta Cakes

Serve with a little side salad or as an appetizer for your dinner guests.

2 cups broccoli florets
1 shallot sliced
2 Tbsn olive oil
18 oz tube prepared polenta
Salt and pepper
1 jar Jar Goods Vegan Vodka
½ cup shredded cheese of your choice (optional)

Heat oven to 400. Toss broccoli and shallots in olive oil and season with salt & pepper. Spread evenly on a baking sheet. Roast, without stirring, until the edges are crispy and the stems are tender crisp, about 20 minutes. Transfer to a bowl and set aside.

Meanwhile, cut polenta into ¾ inch slices. Brush each side of each slice with a bit of olive oil. Once the broccoli is roasted, increase oven temperature to 450 degrees. Place polenta slices on the same baking sheet and bake about 6-7 minutes. Remove from oven, top with a spoonful of the broccoli shallot mixture and a generous dollop of Vegan Vodka. Sprinkle with shredded cheese.

Return to oven and bake another 5-7 minutes to let the sauce warm and cheese melt.

Served with a mixed green salad this dish is perfect for any weeknight meal.

Melissa Vitelli