Oh, my. This creamy polenta is so easy to make, and very, very addictive. It's pure comfort food, and topped with sautéed vegetables and lentils, it makes a substantial and healthy meal.
- 3 c. coconut milk
- 2 c. vegetable broth, preferably homemade
- sea salt
- 1 c. polenta
- 2 tbsp. coconut butter
- 2 tbsp. nutritional yeast
- black pepper
- 2 tbsp. coconut oil
- 2 large leeks, white and light green parts, finely chopped
- 2 cloves garlic, minced
- 1 bunch asparagus, tough ends removed, chopped into 1-inch pieces
- 1 c. shelled green peas
- 2 c. chopped tomatoes
- 1 tbsp. lemon juice
- 1 c. cooked lentils
- 1/2 c. parsley, finely chopped, plus extra for garnish
- 2 tbsp. olive oil
- In a large saucepan or Dutch oven, combine the coconut milk, broth, and 11/2 teaspoons of sea salt. Bring to a boil over medium-high heat.
- Add the polenta, trickling it through your fingers into the liquid like rain and whisking vigorously the whole time. Reduce the heat to bring to a low simmer, and cook, uncovered, whisking vigorously several times so the polenta doesn’t clump, until the polenta is soft, 45 to 55 minutes.
- Add the coconut butter, nutritional yeast, and black pepper to taste. Mix well.
- While the polenta is cooking, heat a large sauté pan or wok on medium heat. Melt the coconut oil, then add the leeks and garlic with a pinch of sea salt. Cook, stirring often, until the leeks are soft but not browned, about 5 minutes.
- Add the asparagus and cook, stirring often, until bright green and still firm, about 3 minutes.
- Add the peas, tomatoes, lemon juice, lentils, and about 11/2 teaspoon of sea salt (or to taste) and cook long enough to warm everything through, about 2 minutes.
- Stir in the parsley.When the polenta is done, top it with the vegetables and lentils. Sprinkle with the extra parsley and drizzle with the olive oil. Serve immediately.
Reprinted with permission from The Whole Coconut by Nathalie Fraise, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.