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Coconut Polenta with Roasted Root Veggies and Tangerine Cashew Cream

(This recipe has three parts - you can make them in advance and then put it together when you’re ready.)
Author Molly Patrick of Clean Food Dirty Girl

Ingredients

For the Polenta

  • 1 cup polenta 160g
  • 2 cups light coconut milk 475ml
  • 2 cups water 475ml
  • 1/2 teaspoon sea salt

For the Roasted Root Veggies

  • 3-5 root veggies of your choice cut into chunks
  • 5 garlic cloves peeled and left whole
  • 1 cup fresh herbs of your choice
  • 1 cup of fresh squeezed tangerine juice or so, use oranges if you can’t find tangerines - no biggie
  • 1 teaspoon dijon mustard
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sea salt
  • a few turns fresh cracked black pepper

For the Maple Tangerine Cashew Cream

  • 1/2 cup raw cashews soaked for 10 minutes in water 60g, up to overnight.
  • 1/2 cup fresh squeezed tangerine juice 120ml
  • 1 teaspoon 100% maple syrup

Instructions

Make the Polenta

  1. Place the polenta, coconut milk, water and salt into a medium sized mixing bowl, give it a quick stir, cover and place in your fridge overnight.
  2. The next morning, pour the mixture into a large pot and turn the heat to medium.
  3. Bring to a boil, stir and then turn the heat down until it’s just simmering and no more big bubbles form.
  4. Cook for 25 minutes, stirring frequently so the mixture doesn’t stick to the bottom of the pan. You want the mixture to thicken up until it pulls away from the side of the pot.
  5. Turn off the heat and allow to cool for 5 - 10 minutes before serving. The final texture should resemble fluffy scrambled eggs.

Make the Roasted Root Veggies

  1. Preheat the oven to 350°F (175°C).
  2. Place all of the veggies into a large mixing bowl and add the herbs, tangerine juice, mustard, rice vinegar, salt and pepper. Stir until all of the ingredients are combined.
  3. Place the veggies on a baking sheet lined with parchment paper and bake for 50 - 60 minutes, until they are done to your liking.
  4. Take them out of the oven and turn after the first 25 minutes. Place them back in the oven until they are done.
  5. If you want your root veggies softer, you can parboil them first. To do this, bring a pot of water to a boil, add your veggies and boil them for 10 minutes. After 10 minutes, take them out of the water and drain. Then continue with the recipe - cut the veggies, add them to a bowl, add the liquid and herbs, etc..

Make the Maple Tangerine Cashew Cream

  1. Drain the cashews and place them into the blender along with the tangerine juice and the maple syrup.
  2. Blend on high for several minutes until the mixture is extremely creamy and smooth.
  3. If you're using a blender with wide base, like a Vitamix, you may want to double the recipe because it takes more ingredients for the blades to catch it and blend.

Assemble and Eat

  1. Place a portion of the warm polenta into a serving bowl, top with warm roasted root veggies and drizzle with cashew cream.
  2. Add toasted walnuts and toasted coconut if you want to fancy it up.