Creamy Pumpkin Polenta with Cranberry and Crispy Fried Sage
Ingredients
- 1 cup polenta (coarse grain, not quick cooking)
- 2 cups cranberries
- 1 14 oz can coconut milk
- 3/4 cup pureed pumpkin
- 1 orange, juiced
- 2 tablespoons raw honey
- 1/2 teaspoon Pink Himalayan Salt (more to taste)
- One bunch of sage leaves, separated from stem
- 1/2 cup olive oil
- Maldon Salt
Instructions
- To prepare the cranberry topping, place cranberries, orange juice and honey in a small pot. Cook over low heat, stirring frequently until the cranberries cook down and lose their form. Add water 1 tablespoon at a time if the mixture starts to thicken too much.
- In a medium pot combine polenta, coconut milk, 2 1/2 cups of water, and salt. Cook over medium/low heat stirring continuously for 20-30 minutes, or until it thickens and loses it's crunch. Add pumpkin and cook for an additional 5 minutes. Add additional water 1/4 cup at a time if mixture becomes too thick, and cook until desired consistency is achieved.
- To fry sage, heat olive oil in a skillet over medium/high heat. When oil is hot, drop leaves 3 at a time into oil. Cook for 2-3 seconds, removing with a slotted spoon. Place on paper towels and sprinkle with Maldon salt.
- To serve, spoon polenta into bowls. Top with a heaping spoonful of cranberry and 4-6 sage leaves. Enjoy!
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