Now, for the original reason of this post. Fiesta Polenta. This happened yesterday. And it was magical. I'll hope you'll try this out for yourself and put your own spin on it. There are so many ways you can go with this. I have shared my other polenta recipe before with marinara and mushroom ragu. But if you know me, I like to change things up! So that is what I did. Here ya go!
Fiesta Polenta // Recipe by : The Daily Kale
- 1/2 cup cooked Polenta (made according to directions on which ever polenta your using. I used Bob's Red Mill Organic grits/polenta. I also cook it with half water and half unsweetened almond milk for creaminess.
- Tomato chopped
- Red onion chopped
- Black Beans (I used Organic -no salt added by 365)
- Shredded Kale
- Cashew Cheeze
For The Cashew Cheeze:
- 1 cup cashews
- 1 garlic clove
- 1 tsp. apple cider vinegar
- 2 tsp. lemon juice
- 3/4 -1 cup water
- pink salt to taste
- cayenne pepper to taste
Blend everything in a food processor. Add more or less water for your preferred consistency.
Let it blend in your processor for a few minutes so it gets even more smooth. Store in a tight lid container in fridge for about 5 days.
Sautee Kale & Black beans together with garlic powder and chipotle powder if you like it spicy. I don't add any oil to that because it doesn't need it. Your just warming those up, cause you don't want to kill nutrients in the kale by overcooking it. After you've cooked your polenta, I like to stir in spices with that as well. I usually add chipotle powder, garlic powder, paprika and black pepper.
Place the cooked polenta on the bottom of plate and spread it out. Then add on your black bean and kale mix top with tomatoes, red onion, cilantro, avocado and cashew cheese. & Voila! You've got a very snazzy lunch! My boyfriend was jealous ;)