Pomegranate Chipotle Chutney over Southwest Polenta Cakes
Pomegranate Chutney can be used on several grains and proteins. In this recipe, we serve it over our southwest polenta cakes which compliment the fresh cucumber and leek salad perfectly!
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Ingredients
Southwest Polenta Cakes
- 1 c. polenta
- 3 c. water
- ½ c. sea salt
- 1 T. ground cumin
- 1 T. chili powder
- 2 c. black beans
- 1 c. corn
- 1 T. chopped fresh mint
- 1½ T. chopped fresh cilantro
Pomegranate Chipotle Chutney
- 1 papaya, seeded, peeled & chopped
- 1 mango, chopped
- 5 strawberries, chopped
- 1 banana, sliced
- ½ to 1 T. ground chipotle, to taste
- ½ t. sea salt
- ½ c. pomegranate juice
- 1 T. olive oil
Cucumber Leek Crunch
- ½ English cucumber, peeled & sliced into quarters
- 1 leek, chopped
- 1 avocado, pitted, peeled & chopped
- 1 T. chopped cilantro
- 1 T. chopped mint
- 2 dashes of sea salt
- Zest & juice of lime
Instructions
Southwest Polenta Cakes
Bring polenta, water, sea salt, cumin & chili powder to boil. Simmer for 15 minutes, stirring occasionally. Add black beans and corn, simmer for 5 minutes. Stir in fresh mint & cilantro. Remove from heat. Set for 10 minutes. Make patties with ½ cup of mixture & sauté in olive oil for 3 minutes on each side over medium heat.
Pomegranate Chipotle Chutney
Combine above ingredients in mixing bowl, toss & sauté in heated pan with olive oil over medium heat, uncovered for 3 to 5 minutes, stirring occasionally. Cover pan, over low heat for 10 minutes stirring twice. Remove from heat & keep covered.
Cucumber Leek Crunch
Toss ingredients & chill until use.
Lay two polenta cakes over mixed greens, with scoop of warm chutney, and scoop of cucumber crunch.
