Polenta with Chiko (for 3 people)

Recipe by: Barbara Kokelj

INGREDIENTS:

• ½ liter of water (+ add some plant-based milk if the mixture is too thick)
• 1 cup of polenta
• 3 tablespoons of buckwheat groats – light green (cold-hulled)
• ½ teaspoon of rosemary
• A pinch of turmeric
• ¼ teaspoon of salt
• 1 tablespoon of nutritional yeast flakes

Vegetables:

• 2 green zucchinis
• 1 large carrot
• 1 red elongated pepper

Other:

• Chiko with rosemary
• Pumpkin seeds
• Pumpkin oil (or pumpkin pesto)
• Arugula

INSTRUCTIONS:

1. Cut the Chiko with rosemary and the vegetables into slices. In a small bowl, add 2 tablespoons of olive oil, season with a pinch of salt, ground coriander, and lemongrass. Pour this mixture over the vegetables and Chiko. Mix carefully. Tip: Place the Chiko on a separate plate so it doesn't break apart from the weight of the vegetables.
2. Sauté in a pan.

POLENTA PREPARATION:

1. Add the spices to boiling water, then stir in the polenta and buckwheat groats. Cook covered on low heat for 10-12 minutes. Stir occasionally with a wooden spoon while it simmers.
2. Spread the warm polenta thinly on plates and smooth it with a spoon.
3. Place the roasted vegetables and Chiko on top of the polenta. Add fresh arugula, sprinkle with pumpkin seeds, and drizzle with pumpkin oil or pesto.

This recipe was created by Barbara Kokelj. Follow Barbara for more healthy recipes.