Fire-Roasted Vegetable Polenta Cake - includes 24
Roasted cauliflower, butternut squash, red onion, edamame, red bell pepper, and zucchini, accented with crushed sea salt and placed on top an herb polenta cake.
From frozen bake in a pre-heated 325ºF convection oven for 12-14 minutes or until internal temperature reaches 165°F as measured by use of a thermometer.
Preferred Cooking Instructions: From frozen bake at 400 degrees for 10 minutes, reduces heat to 350 degrees and bake for 6-8 minutes or until internal temperature reaches 165 degrees.
A vibrant bouquet of colors and fresh from the garden flavor leads center-of-the-plate Fire-Roasted Vegetable Polenta Cake. Meeting the dietary requirements for both Vegan and Gluten-Friendly life styles, this savory and colorful entrée provides elegance and dramatic plate presentation, with little preparation. To make this artistic masterpiece, Our chefs combined fresh hand chopped cauliflower, butternut squash, red bell peppers, edamame, yellow squash, and red onions; and placed them on top of an herb polenta cake with soy-based Mozzarella and Parmesan cheese.
- Vegan and Gluten-Friendly Entrée
- Great visual presentation – Vibrant Color
- Serve as-is, or pairs well with an infused cilantro oil or a light creamy tomato sauce.
- Simple preparation, no thawing required.