Coconut Kale Polenta with Sundried Tomato Tapenade
A colorful, Mediterranean-inspired entrée.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Side Dish
Keyword: coconut, kale, polenta, sundried tomato, tapenade
Author: Elizabeth Arraj
- 1 can of Simple Truth Organic Coconut Milk
- 2 cups curly kale, chopped
- 2 cups water
- 1 teaspoon curry powder
- 1 cup polenta
- 1/2 cup nutritional yeast
- 2 garlic cloves, minced
- 1 cup sundried tomatoes
- 1 cup walnuts
- 1 tablespoon dried basil
- 1/4 cup olive oil
- 1 cup water
Garnish:
- Kalamata and green olives; sliced in half
- Roasted red bell peppers
- Micro greens
- Capers
Preheat oven to 350º.
Put coconut milk, kale, water
and curry powder in a blender and
blend until smooth, transfer to
large pot.
Bring liquid to a gentle boil and add
polenta. Carefully whisk continuously,
about 15 minutes. Add nutritional
yeast and garlic. Transfer to a parchment-
lined 9x13 baking pan. Bake 15
minutes.
To create your tapenade in a food
processor, combine sundried tomatoes,
walnuts and dried basil. Add olive
oil and water slowly as you pulse the
other ingredients together to make a
thick paste.
Prepare your garnish; slice you r
olives in half and gather the rest of
your items.
You can plate your dish two different
ways: You can opt to not bake the
polenta and scoop warm polenta into
a shallow bowl: put a ¼ cup sundried
tapenade in the center of the polenta,
garnish with olives, capers,
roasted bell peppers and
micro greens. Or you can
bake polenta in the oven
at 350º for 15 minutes,
cool polenta down and
using a 3" circular cookie
cutter, cut out round polenta
discs and place in center of a plate.
Then put a ¼ cup sundried tapenade
in the center of the polenta and add all
garnish ingredients.