Coconut & Sweet Potato Polenta with Asian Vegetables

P1140694

Mwynhewch eich bwyd! (Bon appetit in Welsh)

The East meets Wales with a stopover in Rome.

This is a rich polenta dish that adds a full-on Eastern flavour to this very European dish.
We served this dish with pan-fried Asian vegetables, flavoured with sweet chilli. We kept the veg organic and as local as possible, so we made some substitutions here. Instead of water chestnut, we used chunks of jerusalem artichoke, instead of pak choi, we used swiss chard, instead of spring onion, we used leek.  You can use any mixture of veg here, preferably a good mix of colours and textures.

This is luxurious modern dish that takes little time to prepare and was inspired by chef Paul Gayler, who’s recipes I find extaordinary.

This makes enough for two hungry people with leftovers.

The Bits

Polenta

1 large sweet potato (peeled and chopped)

1 1/2 pint of veg. stock

1 1/2 cups of coconut milk

4 cups of polenta

salt and pepper

 

Veg

3 cloves of sliced garlic

1 leek sliced

2cm cube of ginger sliced

1 teas chilli flakes or fresh sliced chilli

1 small head of broccoli chopped

4 jerusalem artichoke chopped into chunks

1 large carrot

1 large handful of chopped swiss chard

splash of veg stock

4 tbls sweet chilli sauce (we use Linghams brand)

splash of veg oil

 

Do It

Polenta – Simmer veg stock in pan, cook sweet potato in stock until tender, around 15 minutes.  Blend with stock to a smooth paste in a blender.  Put mix back into a pan, add coconut milk, bring to a gentle simmer and add polenta gradually whilst stirring.  Texture should be that of a wet mash.  Season.  Cover and leave on a low heat until serving.

Veg. – Move onto veg, all pre-chopped and ready to go (important when cooking in an asian style, which is quickly cooked and immediately served, fresh and crunchy).  Heat the oil in a frying pan or wok, add garlic, ginger and chilli, fry for 30 seconds, add all veg and toss together for a couple of minutes, then add the splash of stock and chilli sauce.

P1140744

The new Beach House herb garden

Serve

In big warmed bowls, polenta poured into the base topped by the veg., spoon on the sauce  Serve and eat asap.

We Love It!

This is a really new take on Polenta for me.  The coconut adds a real luxurious finish to the polenta, which the sweet sauce compliments perfectly.  YUM.

Foodie Fact

Ginger, a pungent root with incredible properties.  Famed throughout the ages for its soothing effect on the intestines.  It can ease intestinal gas and relax the digestive tract.  Ginger is very effective at eliminating the effects of motion sickness and can generally help against nausea.  It contains gingerols that are a powerful anti-inflammatory compounds, aiding ailments like arthritis.  Gingerols also help us to fight off the big ‘C’.  Ginger boosts the immune system, which is why it seems so good on a cold morning with a little hot lemon and honey.  What a root!

Boozy Bit

Light white, medium bodied wine.  I would recommend a nice German White like a Riesling or Gewürztraminer.  Good German whites are not cheap, but well worth it, especially with spiced Eastern dishes.

P1140850

Jane outside the Beach House, the day after the spring blizzard.

Categories: Local food, Recipes, Special Occasion, Vegan, Wales, Welsh produce, Wine and Booze | Tags: , , , , , , , , , , , , | Leave a comment

Post navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: