Fried polenta stacks with squash & cashew cream

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.

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.

Ingredients

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

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.

Water

Salt

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.

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.

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.)

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

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.

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

Roast 8 more minutes.

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

Then blot it dry on a clean kitchen towel.

Cut the polenta into ½ inch rounds.

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)

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.

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