Malbec Polenta with Carrot Puree

Ingredients

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• For the polenta:
• Soy Milk Soya Milk 625ml 2 & 1/2 cups
• Water Water 750ml 3 cups
• Malbec Wine Malbec Wine 125ml 1/2 cup
• Bouillon Vegetable Powder Bouillon Vegetable Powder 1 tbsp 1 tbsp
• Cinnamon Sticks Cinnamon Sticks 1 stick 1 stick
• Dark Soy Sauce Dark Soy Sauce 2 tbsp 2 tbsp
• Coconut Oil Coconut Oil 2 tsp 2 tsp
• Polenta Polenta 320g 2 cups
• Carrot Puree:
• Carrot Carrot 7 7
• Small Onions Small Onions 2 2
• Salad Tomatoes Salad Tomatoes 4 4
• Brown Sugar Brown Sugar 1 tsp 1 tsp
• Table Salt Table Salt 1 tsp 1 tsp
• Olive Oil Olive Oil 1 tsp 1 tsp
• Decoration:
• Cinnamon Sticks Cinnamon Sticks 1 stick 1 stick
• Mixed Sesame Seeds Mixed Sesame Seeds 2 tbsp 2 tbsp

Instructions

1. 1.Add coconut oil to a hot saucepan. Add the cinnamon bar and vegetable powder, and stir.
2. 2.Add the soya milk and water. Once this is boiled, reduce the stove to a low heat, add the malbec wine and 1 spoon of the soy sauce (be careful because this is really salty).
3. 3.Then add the polenta to the pan slowly and steadily while you continuously stir. Do not stop stirring until the mixture becomes firm. Take a taste test. If your prefer it saltier add a second spoon of soy sauce.
4. 4.For the pure: Chop the onion and carrot. Peel the tomatoes and chop them. Place the oil into a hot saucepan. Saute the onions until they become transparent. Add the carrots, the tomatoes, the salt and the sugar and cook for 30 minutes adding boiling water as required. Once the carrots are soft, turn off the stove and use a emulsifier to create a nice puree.
5. 5.Place the Polenta into a serving ring, applying pressure to give it a nice shape. Now top with the carrot pure and use a cinnamon stick and sesame seeds for decoration. The combination is beautiful. Enjoy!

Nutritional Information

• Calories:
  265
• Fat:
  11g
• Sodium:
  161mg
• Carbs:
  30g
• Sugar:
  8g
• Protein:
  8g