Roasted Vegetables and Creamy Polenta with Bacon Sauce
Ingredients
- small amount of oil
- salt
- pepper
Roasted vegetables
- carrots
- parsnips
- brussels sprouts
- squash
Polenta
- 1 cup water
- 1 14-ounce can coconut milk
- 1 cup polenta
- 1 teaspoon salt
- 1/4 cup nutritional yeast
- additional water as needed
Kale
- kale
Bacon sauce
- 1/2 cup tamari
- 4 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon paprika
- liquid smoke (a few dashes)
Preparation
Preheat oven to 400 degrees.
Wash and chop carrots, parsnips, brussels sprouts, and squash into bite-sized pieces. Toss with a small amount of oil and season with salt and pepper. Roast for 25 minutes, turning and stirring halfway through until golden brown.
While vegetables are roasting, prepare polenta by bringing 1 cup water and 1 14-ounce can coconut milk to a simmer in a saucepan. Stir in 1 cup polenta and 1 teaspoon salt. Cook for 20 minutes, stirring frequently and adding up to 1 additional cup of water as needed. Add 1/4 cup nutritional yeast around 15 minutes into cooking.
Simmer washed and torn kale in a small amount of water until soft. Season with salt and pepper.
Make the bacon sauce just before serving by combining 1/2 cup tamari, 4 tablespoons maple syrup, 1 tablespoon balsamic vinegar, 1 teaspoon paprika, and a few dashes of liquid smoke in a small saucepan. Bring to a boil and stir continuously until reduced to desired thickness.
Serve by spooning polenta into a bowl, topping with roasted vegetables, and drizzling the warm sauce over the top. Note that the sauce becomes sticky when cooled and is best served warm.
