A Polenta Tower is not exactly the Ahi Tuna Tower but it certainly inspired it. Back when eating fish was part of my diet I enjoyed eating the Ahi Tower with Karen on a regular basis. There was something about the avocado, sushi rice, tuna and tomatoes. All these ingredients worked well together and when I drove by the sushi restaurant in my neighborhood I got a bit inspired. The polenta tower recipe requires a bit more work than the Ahi Tower but it has the same creaminess and spice that is a calling card of the one made with sushi.
If you have never had polenta let me fill you in on a little secret. It is creamy and delicious and nothing like cornmeal. Cornmeal can be grainy but polenta when made correctly is creamy and smooth. The polenta tower recipe is not only creamy and smooth it is vegan friendly because I do not add cheese to my polenta. If you want to add cheese I would recommend Parmigiano-Reggiano because the salty quality to the cheese will lend itself perfectly to the sriracha and garlic in this recipe.
How long will it take to make the polenta tower? That is the beauty of this creation. The polenta tower recipe is completed in about 25 minutes. That’s right from start to finish you will have this recipe done and consumed within 25 minutes. There is no secret to this and it is all simple ingredients that you can find at your local grocery store. I had this for lunch yesterday as part of my new diet regimen but can easily be had for dinner. If you want to have this for brunch (which I would recommend) then add a fried egg to the polenta tower recipe and you will be in brunch heaven.
Polenta Tower Recipe
Ingredients: 1/2c Polenta (I use Bob’s Red Mill), 1c Unsweetened Coconut Milk, 1/2c water, 1 Tbsp Olive Oil (split), 1 oz sun-dried tomatoes, 100g Kale, 50g Spinach, 50g Arugula, 2/3c Frozen Peas, Sriracha, Garlic
Nutritional Information: 563 calories, 79g Carbs, 29g Fat, 15g Protein
- In a pot bring the coconut milk and the water to a soft boil. Once boiling add in the polenta and begin to stir.
- As the polenta is cooking heat a pan with 1/2 Tbsp and add garlic.
- After the aroma of the garlic has permeated the kitchen add the kale, spinach and arugula.
- Once the kale, spinach, arugula mixture has wilted remove from heat and put aside.
- After the polenta has come together put on a plate and place in freezer for 5 minutes to cool down.
- Just prior to removing the polenta heat up the remaining 1/2 Tbsp of olive oil and add 3 mold rings.
- Once the pan is hot place your polenta evenly into the rings and allow to pan fry until a crust is formed.
- While the polenta is setting place peas in a bowl with water and place in microwave for 1-2 minutes.
- Once the polenta is done begin the assembly by placing 1/2 of the kale, spinach, arugula mixture into a bowl.
- Top with polenta cake then greens mixture and repeat until all the polenta cakes and greens are plated.
- Top the last polenta cake/greens with the sun-dried tomatoes.
- Finally place the peas around the outer edge and garnish with sriracha.
If you don’t have these greens use whatever you have available. I would also recommend making this with red or green cabbage that has been chopped prior to wilting.
If you don’t have ring molds do not worry as you can skip the tower building and lay a base of the greens mixture, top with polenta and then more greens mixture, sun-dried tomatoes and circle with the peas.
The polenta tower recipe is versatile, as I mentioned you can add an egg and serve for brunch, but also will take well to different greens. If you don’t have peas you can replace them with beans (garbanzo and black) but I would not recommend adding corn since you already have it in the polenta. Maybe a garnish of roasted and diced sweet potatoes.
How Do You Prepare Polenta?
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