You can't BEET this Cheesy, Nutty Polenta Bowl.
This is what I call comfort food with health in mind!
A comforting base of fluffy polenta served with sauteed onions, beets and patchoi and topped off with crunchy caremelized walnuts.
This beautiful polenta bowl is made up of; an array of delicious textures and flavours. Everything from sweet, savoury, crunchy, earthy, cheesy and fluffy. You will savour every bite!
By now you can probably tell that I'm a big beet fan! I love the rich, earthy taste and really enjoy the sweetness of beets. My kids love them which makes me even happier. Beets contain a lot of nutrients and health benefits. We love them cooked but also enjoy them raw- in salads, cole slaws and juices.
See below for the recipe and cooking videos for this wholesome and comforting dish.
Sauteed Beets & Patchoi
1 Tbl Vegan Butter or Oil
2 Cups sliced or cubed Beets
3 Cups chopped patchoi or spinach
1 Onion, sliced
2-3 Garlic cloves, finely chopped or minced
1 Tbl Parsley
2 tsp Sumac (or sub for paprika)
1/4 Cup Water or Veggie stock (adjust if needed)
Squeeze of fresh orange (optional)
Salt to taste
Heat a pan on medium heat and coat with Vegan butter or oil.
When the oil is heated, add the onions and garlic. Stir, then add parsley and sumac. Stir together frequently and cook until the onions and garlic are fragrant.
Add the sliced beets and stir with the onions and seasonings. Allow to cook for approximately 4-5 minutes, stirring in between.
Now add the patchoi, stir and cook for another 2 minutes. Add a bit of water or veggie stock and allow to cook until the beets are tender but still have a nice bite to them (or you can cook to your preference). If you will like them to be softer- cover your pan after adding the liquid.
Cheesy- Parsley Polenta
2 Cups Polenta (cornmeal)
3-4 Cups water and milk (half and half)
1/4 - 1/2 Cup grated or sliced Vegan Cheese (I used vegan provolone)
1 Tbl Parsley
1 Tbl Garlic powder
3- 4 Tbl Vegan Butter
Salt to taste
Add your liquid and seasonings to a deep pot on medium high heat and allow to come to a boil.
Then reduce the heat to low and slowly add the cornmeal/ polenta and stir frequently (using a wooden spoon or whisk) until the polenta is creamy, and begins to pull away from the sides of the pot.
Turn off the heat and add the butter, salt and cheese. Mix together until fluffy and well combined.
Caramelized Walnut Topping
Coconut sugar (or sub for brown sugar)
Toss together; ground walnuts and coconut sugar in a bowl, then add to a heated pan.
Mix frequently for a minute or two until the sugar beings to to melt.
Add a splash of water (adjust to suit) and continue to mix until the walnuts are golden to dark brown (caramelized) and sticky.