I made this after a long day and went the easy quick route, it took about 10-15 minutes. This recipe is adapted from Carol’s delicious Polenta Fiesta, which is a MUST try if you
already have the polenta!
I used Food Merchants Organic Polenta traditional Italian (already cooked in a roll), cut into 1/2 inch coins and lightly drizzled with extra virgin olive oil, put in the toaster oven on broil until browned, flipping once. This takes the longest so I started it first. I must say though, frying the polenta in the cast iron does give a better flavor- it’s more crunchy, but the toasted polenta is pretty darn good! Carol gives an explanation of how to cook
your own polenta in her recipe, and adding vegan cheese in sounds delightful.
While the polenta is cooking, I cut up an organic onion, and sautéed it in cast iron on medium heat with a pinch of salt. I continued to cook the onion until it had started turning a bit black.
When the onions are almost done (about 6-7 minutes) I turned down the heat to medium low and put the Garden Herb Sunshine Burger in the cast iron pan. In the meantime, I heated the Muir Glen Organic Pizza Sauce (it has the best depth of flavor IMHO). It takes
about 4 minutes to heat the pizza sauce and flip the Sunshine Burger when browned.
I spread some sauce on the plate, then layered the toasted polenta, chopped sunshine, a tad bit more sauce, then the yummy onions and topped with Bragg’s Organic Sprinkle (24 herbs and spices, salt free).
And that’s it folks! Super easy, super yummers! I hope you too are inspired as I am to make new creations with just a little Sunshine.
Originally posted by April Jane to the Sunshine Burger Facebook page on Saturday, October 1, 2011