Coconut Polenta & Asian Veggies

This recipe is a quick and easy way to take advantage of whatever vegetables you have on hand and infuse them with plenty of flavor. Cooking the polenta in a coconut broth also adds another dimension of aroma and flavor to this dish. Kids will love to help measure ingredients and practice their knife skills by chopping up the veggies.

Coconut Polenta with Asian Vegetables

From the Recipe For Success Chefs Advisory Board
Serves 4-6

 Ingredients

1 (14 ounce) can of light coconut milk
2 ½ cups low-sodium vegetable or chicken stock, reserve one ½ cup for sauce
1 cup polenta (dry, quick cooking type)
olive oil
1 onion, diced
1 tablespoon garlic, minced
2-3 cups of vegetables (Green beans, broccoli, bell pepper, mushrooms, etc.)
3-5 tablespoons low-sodium soy sauce, to taste
3-5 tablespoons sweet chili sauce (in Asian section of store)
1 tablespoon fresh ginger, minced
Siracha, to taste
Scallions, green portion sliced thin for garnish

Directions

• Bring coconut milk and 1 ½ cups of broth to a gentle boil, and reduce to a simmer.
• Slowly whisk in the polenta and cook for 5 minutes.  If polenta becomes too thick, just add more broth.  Add salt and pepper to taste.
• Heat oil in a sauté pan over med-high heat.  Sauté onions for 3 to 4 minutes, then add garlic and continue to cook for 1 minute. 
• Add heartier vegetables, like broccoli and greenbeans and cook for 3 to 5 minutes. 
• Add ½ cup of broth, soy sauce, sweet chili, ginger and siracha. 
• Finally add delicate vegetables like mushrooms or greens and continue cooking for 3-5 minutes.  Vegetables should be bright and al dente.
• For each serving, spoon a scoop of polenta into a shallow soup bowl.
• Top polenta with sauted vegetables and sauce and garnish with scallions.

Notes

• For additional protein, try adding shrimp, fish, scallops, or tofu to your stir-fry.
• Add pureed sweet potato to the polenta for a flavor and nutritional boost!

 Ideas for leftovers

• Make polenta cakes-mold polenta into patties and brown each side in pan with a bit of oil.
• Wrap sauteed vegetables in a tortilla or stuff in a pita pocket for lunch.