The Great Polenta
Yield: Serves 4
Credit:
Emma Sawko launched the concept store Comptoir 102 in Dubai in 2012, followed by the Wild & the Moon restaurants in Paris, Dubai, and Abu Dhabi, which are lauded for their organic, plant-based, gluten-free, cold-press, no additives, no preservatives, no HPP, zero plastic concept.
Photojournalist Greta Rybus published Handcrafted Maine and her work has appeared in Bon Appetit, Modern Farmer, Food & Wine, The New York Times, The Wall Street Journal, and The Boston Globe.
© Wild Recipes by Emma Sawko, Flammarion, 2020.
Recipe Image © Sarah Arnould
Ingredients
- 1 garlic clove, peeled and finely chopped
- 1 small onion, peeled and finely chopped
- 4 tbsp (60 ml) olive oil
- ⅔ cup (160 ml) coconut milk
- 3 1/4 cups (800 ml) almond mylk (recipe p. 218)
- 1 cup (5 oz./140 g) polenta
- A few sage leaves, washed and finely chopped
- 4ó oz. (120 g) vegan Parmesan-style cheese, grated
- 3 or 4 red-skinned radishes, washed
- 1 small sweet potato, peeled
- 1 small beet, washed
- 2 oz. (60 g) fresh peas
- Salt and pepper
To serve:
- Sunflower seeds
- Pumpkin seeds
Directions
- Briefly fry the garlic and onion in a little of the olive oil in a large saucepan over medium heat. Deglaze with the coconut milk and almond milk and bring to a boil. Add the polenta in a steady stream, stirring constantly, followed by the sage, and let cook over medium heat until the polenta. comes away from the sides of the saucepan. Add the vegan Parmesan-style cheese, season with salt and pepper, and remove from the heat.
- Using a mandolin or sharp knife, cut the radishes, sweet potato, and beet into thin slices. Add the peas to a saucepan of boiling, salted water, cook for a few seconds, and then drain. Mix the sliced vegetables, peas, and remaining olive oil together in a bowl, and season with salt and pepper.
- Serve the polenta topped with the vegetable salad and sprinkled with sunflower and pumpkin seeds.
