top of page

Strawberry Chipotle BBQ Jackfruit over Charred Corn Polenta

Honing my culinary jazz skills again and making the best out of fresh produce. This is one of the weirder things I've made in a while, but it was delicious and worth the experiment.

Also, if you're getting back into quarantining, given the uptick in COVID cases, this is an easy one to increase time between grocery runs. The strawberry BBQ sauce keeps up to 5 days. The jackfruit is canned. A tube of polenta lasts easily over a month. And you can always use canned or frozen corn instead of fresh. Something to think about.

Strawberry Chipotle BBQ Jackfruit over Charred Corn Polenta

Serves: 3-4 | Time: 1+ hr



1 tbsp Tubby Olive wood smoked EVO

1 medium yellow onion, diced

2 cloves garlic, minced

1 cup #strawberries hulled

2 chipotle chiles in adobo sauce

1/2 cup reduced sugar ketchup

1/3 up coconut sugar, tightly packed

1/2 tbsp vegan Worcestershire sauce

1 tsp ground mustard

1/4 tsp each S&P

2 20-oz can #jackfruit, in brine, deseeded and shredded


1 18-oz tube of polenta, chopped up into 1/2 inch pieces

1 1/2 cups coconut milk

1 tbsp vegan butter

1/2 cup vegan shredded cheddar

2 ears sweet #corn charred, grilled or even left raw, kernels removed from the cob



In a medium saucepan over medium-high heat, heat olive oil. Add in onion and saute for about 5 minutes. Add in garlic and saute for 60 seconds.

Stir in strawberries, chipotles, ketchup, sugar, Worcestershire sauce, ground mustard, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.

Use an immersion blender to puree the sauce or transfer to a blender. Puree until smooth. Return to heat and simmer another 10 minutes.

Let the sauce cool some before you add cover your jackfruit with it and allow it to marinate. I marinated for a few hours, but I think you could get away with 15 min.

When you're ready to cook, add a large pan over medium heat. Add marinated jackfruit and cook for 20 minutes, stirring frequently.

While you stir, work on your polenta. Stir polenta and coconut milk together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes. Reduce to the lowest heat and then stir in cheese, butter and salt. Make sure everything is well combined and creamy. Once creamy, add in the corn kernels.

Divide polenta into bowl. Top with BBQ jackfruit.

6 views0 comments


bottom of page