Polenta with Red Gravy, Kale, & Tofu
Polenta is perfect for the early darkness and cold nights when you are looking for a meal that is easy and satisfying. I make this with red sauce but I have made it white with mushrooms. There are endless possibilities to creating a beautiful plate of polenta.
Ingredients:
Polenta:
4 cups of filtered cold water
1 teaspoon sea salt
1 cup Indian Head old-fashioned stone ground yellow corn meal
1 teaspoon garlic powder
Bring a medium pot of cold filtered water to a rolling boil. Lower to a simmer and add the sea salt, corn meal, and garlic powder. Continuously stir the corn meal for 30 minutes to avoid sticking.
Red gravy:
1 carrot peeled and sliced
1 onion peeled and diced
3-4 garlic cloves roughly chopped.
1 tablespoon olive oil
28 ounces can of crushed tomatoes
1 teaspoon sea salt
Heat a small pot.
Add the carrot
Kale:
4 leaves of organic kale, destemmed and roughly chopped
1 garlic clove, roughly chopped
1 tablespoon coconut oil
Bring a pan to medium high heat.
Add the coconut oil and garlic.
Add the kale and toss until softened.
Tofu:
1 block of firm tofu, drained, rinsed, and cubed
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ teaspoon ground turmeric
1 tablespoon coconut oil
Bring a nonstick pan to medium heat. Add the coconut oil,tofu, sea salt, black pepper, and turmeric.
Saute until golden.
Set aside until you are ready to plate the polenta.
*** RECIPES MAY DIFFER FROM THE VIDEO AS THE CLASSIC RECIPES ARE IN MY COOKBOOK. SOME RECIPES ARE EXCLUSIVE TO UA-cam AND NOT IN THE COOKBOOK. THESE RECIPES ARE A FOUNDATION STARTED FOR YOU TO CREATE YOUR FINAL CULINARY DELIGHT. ALWAYS CONSULT YOUR HEALTH CARE DOCTOR BEFORE CONSUMPTION IF YOU HAVE HEALTH CARE ISSUES OR CONCERNS.
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