I really like baked polenta or even more, polenta made on a grill pan (see notes). It’s such a nice alternative to the usual bread roll or biscuit. I especially like this polenta because it’s made from quinoa so it’s a good protein source that can go from a side to the main course. Add to that, sweet potato and now your talking! You can even substitute the chili powder for cinnamon and a little nutmeg for a tasty breakfast drizzled with some honey or maple syrup. Delish!



  • 2 cups cooked quinoa
  • 1/2 cup extra firm tofu
  • 1 tsp sea salt
  • 1 tbsp ancho chili powder or to taste *see notes
  • 1 small sweet potato, peeled, cooked and cut into chunks
  • 4 tbsp olive oil plus a little to oil the baking dish
  • 2 tbsp toasted bread crumbs  (use a gluten free bread for those on a gluten free diet)
  • 2 tbsp almond flour


  1. Preheat oven to 350 degrees and oil an 8 x 8 baking pan.
  2. Place the quinoa, tofu, sweet potato, salt and chili powder in a food processor and process until smooth.
  3. Mix the bread crumbs and almond flour. Sprinkle half the mixture over the bottom of the prepared baking pan.
  4. Spoon in the quinoa mixture and spread evenly.
  5. Sprinkle the remaining bread crumb mixture over the top.
  6. Cover with foil and bake 45 minutes. Remove the foil and bake another 15 minutes.
  7. Let sit at least 5 minutes before cutting. Serve as a side or topped with sautéed vegetables or your favorite pasta sauce as a main meal.

Nutritional Info:

Makes 8 servings.

Serving size one 2 x 4 inch piece.

Nutrients per serving:  Calories: 186, Cal. from Fat: 91, Total Fat: 10g, Sat. Fat: 1g, Carbs: 17g, Fiber: 2g, Sugars: 1g, Protein: 7g, Sodium: 244mg, Chol: 0mg


Store leftovers in a sealed container for 2-3 days in the refrigerator. You can reheat in the microwave or cut slices and place on a dry non-stick grill pan for a nice crispy texture.

*Ancho chili powder is rather mild so if you are using another chili powder you may want to use less.


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