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    Home » Main dishes

    Fried polenta stacks with squash & cashew cream

    Published: Nov 13, 2022 · Modified: Mar 10, 2023 by Cadry Nelson
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe
    Text overlay: Fried polenta stacks. Vegan and gluten-free. Polenta stacks on plates with pepitas garnish.

    Fried polenta stacks are an eye-catching entree for the holiday table or a dinner party. There’s something about stacked food that just screams fancy.

    Using prepared polenta from a tube, the stacks are layered with barbecued delicata squash and cashew cream. Vegan & gluten-free.

    Fried polenta stacks on plates.

    Turn that tube of store-bought polenta into a dazzling appetizer or vegan entree.

    Fried polenta stacks are layered with delicata squash, which has been glazed with barbecue sauce.

    Then they’re finished with dollops of savory cashew cream, crunchy pepitas, and a sprig of rosemary for garnish.

    Each bite is:

    • Creamy
    • Smoky
    • Sweet
    • Crunchy

    This polenta recipe would make an eye-catching centerpiece dish for Thanksgiving, Christmas, or your holiday dinner party.

    One of the many beauties of being vegan is that the Thanksgiving menu doesn’t have to be same-y.

    You’re no longer burdened with the mantra, “But this is the way we’ve always done it.”

    The main course can change every year.

    The main requirement for the Thanksgiving main course is that it screams autumn and abundance.

    Oh, and it should be pretty enough that it is worthy of that 6 o’clock position on the plate.

    Without a doubt, this fried polenta recipe meets that requirement many times over.

    In this post:

    Jump to:
    • Ingredients
    • Step by step instructions
    • Tips for success
    • Make it your own
    • Serving ideas
    • Storage & reheating instructions
    • 📖 Recipe

    Ingredients

    Here are the ingredients you will need for this fried polenta recipe.

    Labeled ingredients for fried polenta stacks.

    Raw cashews: Raw cashews are the base of the cream.

    I usually choose raw cashew pieces, because they are less expensive than whole & work just as well.

    White miso paste: White miso paste adds salt, richness, and umami to the cashew cream.

    Look for it in the refrigerated section of the grocery store. It’s often near the tofu.

    Garlic: A clove of garlic adds bite to the cashew cream. Go for a small clove, so that it doesn’t overwhelm.

    Nutritional yeast flakes: Nutritional yeast flakes add slight cheesiness and umami.

    (Learn more about it in this post explaining nutritional yeast.)

    I usually buy mine at Trader Joe’s. You can also find it in bulk bins at natural grocery stores, in bags or canisters near the alternative flours, or online.

    Delicata squash: Look for a squash that is firm and heavy. Avoid any that are blemished, soft, or bruised.

    Oil: I use avocado oil. But any neutral-flavored, high-heat oil will work.

    Barbecue sauce: You can make an easy no-cook barbecue sauce. Or use any store-bought barbecue sauce that you enjoy for this recipe.

    Be sure to read the ingredient label, as some include honey, non-vegan Worcestershire sauce, or other fishy ingredients.

    Tubed polenta: Look for tubed polenta in the center aisles of your grocery store. It’s often near the other Italian foods like pasta, shelf stable gnocchi, and spaghetti sauce.

    I buy mine at Trader Joe’s. You can also find it online.

    It is a shelf stable item that you can store in the pantry until you’re ready to open it. Once opened, it must be stored in the refrigerator.

    Pepitas: Also known as shelled pumpkin seeds, pepitas are a crunchy garnish to this dish.

    Rosemary: Sprigs of rosemary are an optional garnish.

    Step by step instructions

    Here’s how to make the recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Cashew cream ingredients in blender pitcher.

    Make the cashew cream.

    In a high-speed blender, combine the following:

    • Raw cashews
    • Water
    • Nutritional yeast flakes
    • White miso paste
    • Garlic
    • Salt

    Blend until totally creamy.

    Blended cashew cream in blender pitcher.

    Put the cashew cream into a covered container & refrigerate.

    It will continue to thicken in the refrigerator.

    (Doing prep for the holidays? The cashew cream can be made 3 or 4 days ahead of time, if necessary.)

    Delicata squash rounds with seeds removed on cutting board.

    Cut delicata squash into thin rounds. Then use your fingers to remove seeds.

    Delicata squash rounds on baking sheet.

    Place delicata squash rounds on a parchment paper covered baking sheet.

    Toss with oil & a pinch of salt.

    Roast at 420 degrees for 12 minutes.

    Delicata squash rounds with barbecue sauce on baking sheet.

    Remove from oven, flip squash slices, and then brush with barbecue sauce.

    Roast 8 more minutes.

    Tube of polenta on cutting board.

    While the squash is roasting, remove polenta from its plastic tube.

    Then blot it dry on a clean kitchen towel.

    Rounds of polenta from tube on cutting board.

    Cut the polenta into ½ inch rounds.

    Polenta rounds frying in skillet.

    Shallow fry in oil for about 3 minutes on each side, until crispy on the outside & warmed throughout.

    Once fried, move polenta rounds to a plate. (If you want to line it with paper towels, be aware that the polenta may stick.)

    Sprinkle with salt.

    Make polenta stacks by layering:

    • One fried polenta round
    • One or two circles of barbecue-glazed delicata squash
    • A generous dollop of cashew cream
    • Another polenta circle
    • More squash
    • Another dollop of cashew cream

    Finish with a sprig of fresh rosemary in the center & a smattering of pepitas.

    Continue until all of the stacks are done. Serve right away.

    Tips for success

    Follow these tips for success in making fried polenta stacks.

    Make sure the oil is hot enough

    Before frying, drop a small piece of polenta into the oil first.

    If bubbles immediately form around it, it’s ready.

    If not, the polenta will become oil-logged, stick to the skillet, and won’t fry as nicely.

    Don’t have a high-speed blender?

    If you only have a standard blender, you can still make cashew cream.

    You’ll just need to use ONE of the following workarounds:

    1. Grind dry raw cashews in a clean coffee grinder until they become the texture of flour. Then move it to the blender with the remaining cashew cream ingredients. This is my favorite method.
    2. Soak raw cashews in water for several hours until softened. Then drain & add to blender.
    3. Boil raw cashews for about 15 minutes. Then drain & add to blender.

    Re-purpose leftover cashew cream

    You will likely have more cashew cream than you need for this recipe.

    However, making a smaller amount is tricky, because the ingredients may fall below the blender blade.

    Use leftovers as a dip for potato chips, baked potato topping, or add it to mashed potatoes instead of non-dairy milk.

    Or add it to a soup for creaminess.

    It goes especially well in any of the following:

    • Tomato soup (instead of non-dairy milk)
    • Baked potato soup (instead of cashew cream)
    • Vegan wild rice soup (instead of cashew cream)
    Polenta stack with sprig of rosemary as garnish.

    Make it your own

    Vary the ingredients or cooking methods to make this dish your own.

    Make thicker cream

    For thicker cashew cream, add slightly more cashews or slightly less water.

    Make polenta from scratch

    Instead of buying store-bought polenta in tubes, make your own creamy polenta or vegan grits. Then let it harden in the refrigerator.

    Cut it into circles using a biscuit cutter. Then fry.

    Vary the polenta cooking method

    Instead of frying the polenta, grill in a grill basket. Lightly oil the polenta rounds so that they don’t stick.

    Or air fry the polenta rounds. Lightly coat them in oil, and air fry at 400 degrees for 12 to 14 minutes (or until browned), stopping once to flip.

    Vary the squash

    Replace delicata squash with slices of any other winter squash like butternut or acorn.

    You may have to cut it down to the right size.

    Make your own barbecue sauce

    Instead of using store-bought BBQ sauce, make your own easy barbecue sauce.

    Roast your own squash seeds

    Instead of using store-bought pepitas for garnish & crunch, roast or air fry the delicata squash seeds.

    It’s a great way to use the whole vegetable.

    Serving ideas

    Fried polenta stacks work equally well as a fall appetizer or dazzling vegan main course.

    Serve with any of the following:

    • Vegan bacon wrapped dates
    • Fall salad with baked apples & candied pecans
    • Vegan collard greens
    • Roasted Brussels sprouts
    • Broccolini with kale
    • Roasted cabbage

    Storage & reheating instructions

    Store leftover stacks in an airtight container in the refrigerator. They will keep for 3 or 4 days.

    Reheat in the microwave until fully warmed.

    Fried polenta stack with barbecued squash and cashew cream.

    📖 Recipe

    Polenta stack on plate with pumpkin seeds.

    Fried polenta stacks with squash & cashew cream

    Author: Cadry Nelson
    5 from 8 votes
    Delight your dinner guests with this striking appetizer or entree. With layers of polenta, barbecued squash, and cashew cream, there's a variety of textures and flavors in every bite.
    Save time & effort by using store-bought polenta in a tube.
    Print Pin Rate
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 5 people
    Course: Entree
    Cuisine: American, Vegan
    Keyword: fall food, holiday food, thanksgiving recipe
    Prevent your screen from going dark

    Ingredients

    For cashew cream

    • 1 cup raw cashew pieces
    • ½ cup water + additional for soaking if needed
    • 1 Tablespoon nutritional yeast flakes
    • ½ teaspoon white miso paste
    • 1 small garlic clove
    • ¼ teaspoon salt

    For BBQ delicata squash

    • 1 medium-sized delicata squash about 11 ounces
    • ½ teaspoon avocado oil or your preferred oil
    • Generous ½ cup vegan barbecue sauce

    For polenta stacks

    • 18 ounces prepared polenta in tube
    • Avocado oil or other high heat oil, for frying
    • Pinch of salt
    • ¼ cup pepitas roasted & salted
    • 4 small rosemary sprigs optional

    Instructions

    To make cashew cream

    • In a high-speed blender, combine raw cashews, water, nutritional yeast flakes, white miso paste, garlic, and salt.
      Blend until smooth and creamy, stopping occasionally to scrape down the sides as needed.
      (Don't have a high-speed blender? See recipe notes for workarounds.)
    • Refrigerate the cashew cream until you're ready to assemble the polenta stacks. It will continue to thicken in the refrigerator.
      (If you're doing holiday prep, the cashew cream can be made about 3 days in advance.)

    To make BBQ delicata squash

    • Preheat oven to 420 degrees. Line one large baking sheet with parchment paper, and set aside.
    • Use a chef's knife to cut the delicata squash into roughly ¼ inch thick rounds.
      Then use your fingers to remove the seeds from the center of the rounds.
    • Lay the delicata squash rounds onto the baking sheet. Drizzle with ½ teaspoon of oil & toss until evenly combined.
      Spread the slices evenly across the sheet. Make sure they don’t touch and aren’t overcrowded.
    • Roast the delicata squash for 12 minutes.
    • Remove the squash from oven and flip the squash slices with a spatula. Then brush a generous amount of barbecue sauce onto each slice.
      Roast for another 8 minutes until fully browned and done. Remove from oven and set aside.

    To make the polenta stacks

    • While the squash is roasting, remove polenta from its plastic casing. Blot it dry on a clean kitchen towel.
      Cut it into roughly ½ inch circles.
    • Bring a large non-stick skillet to a medium-high heat with a shallow layer of avocado oil across the bottom.
      Put a small bit of polenta into the oil to check if the oil is ready. If bubbles immediately surround the polenta, it is ready.
      (If the oil isn't hot enough, the polenta will stick to the pan & won't fry as nicely.)
    • Put several polenta circles into the oil. (Be careful not to overcrowd the skillet and cook in batches if necessary.) Shallow fry each side for about 3 minutes, until crispy.
      Once fried, move the polenta circles onto a separate plate, and sprinkle with salt. (You can layer the plate with paper towels first, but be aware that the polenta may stick.)
      Continue until all of the polenta circles have fried. (Add more oil to the skillet, if needed.)
    • Now it's time to make each stack.
      First, lay one polenta circle on a plate.
      Top with one or two circles of barbecue sauce-glazed delicata squash.
      Then top with a generous dollop of cashew cream.
      Top with another polenta circle, one or two circles of barbecue sauce-glazed butternut squash, and finish with another dollop of cashew cream.
      Garnish each stack with a sprinkling of pepitas and a small sprig of fresh rosemary (if using).
      Continue until all of the stacks are completed. Serve right away.

    Notes

    If you don’t have a high-speed blender, you’ll need to help your blender with the raw cashews.
    Use one of the following methods:
    1. Grind dry raw cashews in a clean coffee grinder until they have the texture of flour. Then add to the blender with the remaining cashew cream ingredients.
    2. Soak raw cashews in water for four hours. Then drain and add to blender.
    3. Boil raw cashews in water for about 15 minutes. Then drain and add to blender.
    You will likely have more cashew cream than you need for this recipe. However, too small of a batch is difficult to blend, because the ingredients fall below the blade.
    Use any leftover cashew cream as a chip dip, baked potato topping, creamy addition to mashed potatoes, or to make soup creamy.
    Storage & reheating instructions
    Store leftover stacks in an airtight container in the refrigerator. They will keep 3 or 4 days.
    Reheat in the microwave until fully warmed.
    The nutritional information doesn’t include the oil used in frying, as the amount & absorption will vary.
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    Nutrition

    Calories: 312kcal | Carbohydrates: 42g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Sodium: 444mg | Potassium: 635mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1335IU | Vitamin C: 12mg | Calcium: 51mg | Iron: 3mg

    Content, photos, and recipe updated November 13, 2022. Originally posted November 7, 2016. 

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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

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    1. suzi

      November 14, 2022 at 12:07 am

      I want to try this but do you serve them warm, room temp or cold? thanks so much!!! Clever recipe 🙂

      Reply
      • Cadry Nelson

        November 14, 2022 at 1:25 am

        Thanks, Suzi! The polenta & squash are warm, and the cashew cream is cold. Or if the timing doesn’t work out quite right, the whole stack (cream included) can be reheated in the microwave. I hope you enjoy the recipe if you get a chance to try it!

        Reply
    2. Sharon B

      January 05, 2021 at 6:47 pm

      5 stars
      The Rosemary definitely adds that special zing that makes the whole thing complete. Thank you for an interesting and classy recipe!

      Reply
      • Cadry

        January 06, 2021 at 9:15 am

        You’re welcome, Sharon! I’m glad that you enjoyed it.

        Reply
    3. Cat Owens

      July 24, 2017 at 10:09 am

      I have not tried this, but it looks very wonderful, thank you sharing your delightful photos and recipe.

      Reply
      • Cadry

        July 27, 2017 at 3:56 pm

        You’re welcome! Thanks for your nice comment.

        Reply
    4. Ginny

      November 22, 2016 at 9:23 am

      I love polenta and this meal looks fantastic!

      Reply
      • Cadry

        November 22, 2016 at 9:30 am

        Thanks, Ginny!

        Reply
    5. Mary Ellen @ VNutrition

      November 21, 2016 at 6:50 pm

      Yes, stacked food is always so fancy to me too. This looks so delicious!

      Reply
      • Cadry

        November 22, 2016 at 8:57 am

        Thank you! <3

        Reply
    6. Amy Katz from Veggies Save The Day

      November 19, 2016 at 6:38 pm

      I like everything about this recipe. Cadry! The polenta, the cashew cream, the delicata squash and BBQ sauce…yummy!

      Reply
      • Cadry

        November 20, 2016 at 3:57 pm

        Thank you, Amy!

        Reply
    7. Mel |avirtualvegan.com

      November 18, 2016 at 11:50 pm

      I love these! They look so delicious and elegant plus they are stuffed full of flavour. I would happily serve them up at Thanksgiving.

      Reply
      • Cadry

        November 19, 2016 at 9:36 am

        Thanks, Mel! That’s nice to hear.

        Reply
    8. Jenn

      November 18, 2016 at 4:02 pm

      5 stars
      What a beautiful dish! Perfect for the holidays or any ol’ day that I’m feeling a little fancy. And I love that white plate – gorgeous! The flavor combo here sounds amazing!

      Reply
      • Cadry

        November 19, 2016 at 9:35 am

        Thanks, Jenn! I used this recipe as an excuse to go buy a couple of fancier plate options. You know how much food bloggers love their props! 🙂

        Reply
    9. Sarah

      November 14, 2016 at 11:20 am

      These would be perfect for an easy holiday dinner too! I love Delicata Squash—in fact, I’m pretty sure that’s how I found your blog 4 years ago!

      Reply
      • Cadry

        November 16, 2016 at 9:18 am

        Oh, how funny! Delicata squash is our great uniter. 🙂 It’s easily my favorite squash. It’s not too big, heavy, or unwieldy. Plus, it’s delicious!

        Reply
        • Sarah

          November 20, 2016 at 10:29 pm

          Totally agree! I’m making stuffed delicata squash for Thanksgiving!

          Reply
    10. Susan

      November 12, 2016 at 7:48 pm

      These look lovely! I would definitely be happy to be served these anytime.

      Reply
      • Cadry

        November 13, 2016 at 5:20 pm

        Excellent! We can add it to your Iowa itinerary, when you re-trace the steps of Riley Finn. 😉

        Reply
    11. Laura

      November 12, 2016 at 6:49 am

      I love polenta! This is such a great idea, I absolutely have to try it. Looks so yummy 🙂

      Reply
      • Cadry

        November 13, 2016 at 5:19 pm

        Thanks, Laura! I love polenta too. It’s so multi-faceted in its uses. Creamy, firm, fried, or baked, it’s delicious in a myriad of forms. I hope you enjoy this recipe!

        Reply
    12. Mae

      November 10, 2016 at 11:46 am

      Omg this recipe sounds amazing! My boyfriend has a delicata squash that he doesn’t know what to with….I might have to coax him into making this for dinner tonight! Thanks so much for sharing.

      Reply
      • Cadry

        November 13, 2016 at 5:18 pm

        Excellent! I’m really pleased with how all of the flavors come together. I think you’d love it. Let me know if you’re able to convince him to make it!

        Reply
        • Mae

          December 07, 2016 at 10:53 pm

          5 stars
          Ok so I did in fact convince my boyfriend to make these for dinner that night and OMG they were amazing!!! Seriously one of the best tasting things I’ve had in awhile. Sadly, I had just been through surgery a day or two before and was too nauseous to eat more than two bites. I was so upset about it because it was so good! So he made this for me again tonight, and I actually got to stuff myself. A+ recipe, Cadry!

          Reply
          • Cadry

            December 13, 2016 at 10:35 am

            Oh, yay! I love that so much! Thanks for letting me know, Mae!

            Reply
    13. Pamm Mosey

      November 10, 2016 at 6:45 am

      5 stars
      My mouth is watering as I read this!!!

      Reply
      • Pamm Mosey

        November 10, 2016 at 9:00 pm

        Thank you so much Cadry. Love your blog!!!!!!

        Reply
        • Cadry

          November 13, 2016 at 5:17 pm

          Aw, that means a lot! Thanks, Pamm!

          Reply
    14. Shell

      November 09, 2016 at 10:38 am

      5 stars
      I need to try polenta! Your BBQ version looks delicious.

      Reply
      • Cadry

        November 10, 2016 at 11:01 am

        You haven’t tried polenta? I think you’d love it. I’ll have to get you a bag of my favorite kind.

        Reply
        • Shell

          November 15, 2016 at 4:30 pm

          I’d love that. 🙂

          Reply
    15. Little Vegan Bear

      November 09, 2016 at 4:17 am

      5 stars
      This looks stunning Cadry!

      Reply
      • Cadry

        November 10, 2016 at 11:00 am

        Thank you! It’s amazing how much drama there is in a food when it’s stacked.

        Reply
    16. Dianne

      November 08, 2016 at 2:26 pm

      5 stars
      I love how versatile polenta can be. These stacks look amazing!

      Reply
      • Cadry

        November 10, 2016 at 11:00 am

        I agree! I love that it can be served both creamy and fried/baked in slabs. Plus, it works well with a variety of toppings – savory or sweet.

        Reply

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