Hemp oil has a rich, nutty flavor and beautiful green color that make it the perfect counterpoint to creamy, spicy polenta. It’s high in omega-3 fatty acids and antioxidants, but has a very low smoke point so should never be heated. Reserve it for drizzling over cooked foods. For more color and nutrition, wilt shredded spinach in a little broth over medium heat; toss with hemp oil and serve on top of polenta.
Recipe Ingredient Details:
4 cups gluten-free chicken or vegetable broth
1 cup polenta (corn grits)
1 (15 oz) can pumpkin puree
5 cloves garlic, minced
1 medium chipotle chile en adobo (from a can), seeded and minced
1 small yellow onion, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
2-3 tablespoons hemp oil
1/2 cup pumpkin seeds (for garnish)
Bring broth to a boil in a 3- to 4-quart saucepan. Add polenta in a thin stream, whisking constantly. Reduce heat and cook, covered, until polenta is tender, 15 minutes, stirring occasionally.
Stir in pumpkin, garlic, chipotle, onion, cumin, and pepper. Cook for 10 minutes more, until polenta is very thick and creamy. Add additional broth or water if needed. Season with sea salt and pepper to taste.
Remove from heat and stir in 2 tablespoons hemp oil. Serve hot, drizzled with additional dressing and sprinkled with seeds.
Recipe Additional Notes:
PER SERVING: 275 cal, 19g fat (4g mono, 12g poly, 3g sat), 0mg chol, 9g protein, 20g carb, 2g fiber, 559mg sodium
Fri, 2012-09-28 12:25