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Ingredients
1 cup polenta
1 summer squash thinly peeled
1 zucchini thinly peeled
1 bunch spring onions green tops only thinly sliced
1/2 red bell pepper (thinly sliced 1/8 inch)
1/2 orange bell pepper (thinly sliced 1/8 inch)
1/2 yellow bell pepper (thinly sliced 1/8 inch)
4 Tbl olive or grapeseed oil (optional)
1/8 cup dried unsweetened unsulphured cranberries
1/8 cup raw organic almond slices
13.5 oz. coconut milk
juice 1 lime
2 Tbl hard packed organic brown sugar
3 garlic cloves, pressed
2 red Fresno chilies (roasted peeled de-veined and deseeded)
1/8 tsp ancho chili powder
1/8 tsp cumin
Salt and pepper to taste
loving preparation
1. To Roast Chili Peppers: Put peppers in a toaster oven or oven set to broil. Turn until blackened on each side. Once the peppers are blacked remove peppers from oven and put in brown bag to cool about 25 minutes. Remove skin. Cut chili peppers open and remove seeds and white veiny tissue (membrane).
2. POLENTA: Cooking times may vary depending on the brand and type (instant varieties are available) that you purchase. Prepare the polenta according to package instructions. Pour cooked polenta into a square glass container (8x11.5 works well) and set aside to cool for about 30 minutes. Once the polenta has cooled and releases easily from the container cut it into squares about 3”x 3”.
The polenta can be cooked on a cast iron grill gas grill or in a skillet. (For best results grill on a gas grill or in a cast iron grill.) Add 2 tbsp oil and preheat cast iron grill on medium high heat for about 10 minutes. Once grill is ready, cook polenta on a medium high heat for 10-15 minutes on each side or until browned.
3. SAUCE: Combine coconut milk lime juice two garlic cloves and brown sugar. Cook on medium high heat until it begins to boil. Add roasted (deseeded de-veined) red Fresno chilies. Once it is boiling turn down to medium heat for about 30 minutes. Remove from heat. Blend sauce in a blender until the chilies are pureed. Return sauce to the stove and reduce mixture to about 1/3 its original amount.
4. VEGETABLES: Trim the ends of the zucchini and summer squash. With a potato peeler “peel” the zucchini and squash length-wise to make thin slivers of the vegetable. Continue until you reach the seeds. For all the bell peppers remove seeds and white membrane. Slice thinly length-wise about 1/8” wide. Cut the green tops off the spring onions. Slice length-wise also about 1/8” wide.
Heat a large skillet on high. Add 2 tbsp grapeseed or olive oil. Stir in garlic cumin and ancho chili pepper. Immediately add peppers squash and zucchini to a large skillet. Cook on high heat for 1-2 minutes. Add the dried cranberries and almonds. Be careful not to overcook the vegetables; the peppers should still be somewhat crispy. Stir in green tops of spring onions and remove from heat.
To Serve:
Plate 3 or 4 grilled polenta cakes. Top with vegetable mixture. Drizzle with coconut lime sauce and serve warm.
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