Coconut and Sweet Potato Polenta with Asian Vegetables

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.  Vegans, just drop the butter, it will still taste amazing.
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, 1 knob of good unsalted butter, s + p.

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, small knob of butter,

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 and a little butter, bring to a gentle simmer and add polenta gradually whilst stirring.  Texture should be that of a wet mash, add the rest of the butter and 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 and butter 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.

The new Beach House herb garden (soon to bloom)

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 and a touch of butter add 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.

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

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

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