This was yummy and if you're afraid of all the new Covid variants, this is a fab quarantine meal. In fact, I think I initially flagged this recipe for a lockdown and just didn't get around to it. In any case, polenta tubes keep for months. Onions and garlic keep for weeks. You could easily buy jarred roasted peppers. And the other main ingredientsa are canned. Who needs the grocery store EVERY week, right?
Source: Eating Well | Serves: 4 lg portions | Time: 30 min
Changes: used jackfruit instead of beef, which changed the process quite a bit (it's essentially a new recipe); added some red chili bits since I had some leftover from last night (and then reduced the amount of chili powder); veganized and simplified the polenta; added cilantro
1 poblano pepper, halved and deseeded
1 tbsp Tubby Olive Persian lime EVO
1/2 onion, chopped
1/2 red chili pepper diced
2 cloves garlic, minced
1 tbsp chili powder
1/2 ground cumin
1/2 tsp garlic powder
1/2 tsp salt
2 cans young #jackfruit in brine, deseeded and shredded
1 15 oz can fire roasted diced tomatoes, drained
1/2 cup veggie broth (homemade to reduce sodium)
2 tubes #polenta
2 cups coconut milk
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Lightly coat the sliced peppers in olive oil and salt, and lay the them cut side down on baking sheet.
Roast the peppers in the oven for 15 minutes, or until the waxing skin bubbles up over the surface of the poblanos. Remove from heat set aside. Once cooled removed the skin and slice into thinner strips.
Meanwhile balance cooking jackfruit and the polenta. For the jackfruit, heat a large skillet over medium heat. Add oil, onion and red chili. Sautee 5-7 minutes. Add garlic, chili powder, cumin, garlic powder and salt. Sautee an additional minute. Add jackfruit, diced tomatoes, poblano strips, and veggie broth. Warm through until the broth is absorbed. Leave it on low heat until you're ready to serve.
For the polenta, heat milk and polenta and stir until it thickens. I usually use a potato masher to break down the cubes faster.
Divvy polenta between bowls and top with jackfruit. Sprinkle on some cilantro.