Grain-Free Creamy Polenta with Mushrooms, Kale, & Dates

Nicole Poirier is the owner of NicolePoirier.com and a professional chef and restrictive diets specialist, passionate about helping you achieve greater levels of health through nutrition and mindfulness.

Serving Size: 4 servings

Prep Time Cook Time Total Time
10 mins 20 mins 30 mins
 INGREDIENTS
DIRECTIONS
  • 1 Tablespoon cooking oil – I used Suncoco organic sunflower & coconut blend
  • 1 cup shaved onion – about 1 small, ½ large, or 2 – 3 shallots
  • 4 c cauliflower processed to rice-like texture in a food processor – I used “Cheddar Cauliflower” – which is bright cheesy yellow IN COLOR – but tastes like regular white cauliflower
  • 1 c unsweetened almond milk, I used Califia
    salt to taste
  • 1 Tablespoon extra virgin olive oil
  • 2 c wild mushrooms, chopped
  • ⅛ c shallots chopped
  • 2 cloves garlic, minced
  • 4 c kale
  • 2 dates, finely chopped
  • ½ c water
  • 1 teaspoon coconut aminos or tamari
  • ¼ c hazelnuts, toasted & cracked
  1. Warm a frying pan over medium high heat and add first tablespoon of oil.
  2. When it flows freely around the pan, add the onions and a pinch of salt to help caramelize without burning.
  3. Stir frequently. Once they are translucent and started to turn golden, about 7-10 minutes, add the cauliflower and stir through.
  4. Cook for another 2 – 3 minutes and add almond milk. Simmer for 5 – 10 minutes, until soft.
  5. Pour mixture into food processor and pulse until it is a uniform polenta consistency.
  6. Season to taste with salt & pepper.
  7. Meanwhile, in another pan, heat 1 T olive oil over medium-high heat and add mushrooms, shallots, and garlic.
  8. Saute for 3 minutes stirring frequently until soft and turning golden.
  9. Add kale and dates and stir through until greens are slightly wilted.
  10. Add the water and increase heat to high, braising the greens.
  11. Once it is mostly evaporated, stir through 1 teaspoon of coconut aminos or tamari.
  12. Remove the pan from the heat and adjust seasoning with salt & pepper.
  13. Plate ½ cup of fauxlenta and top with ½ cup of the greens & mushroom mixture.
  14. Garnish with cracked hazelnuts and a little olive oil – add hot sauce if you like!

Link to the original recipe here.

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