This bowl of goodness is comfort food at it’s finest: rich, sweet, salty, nourishing and filled with flavor. It’s the kind of dish I’d make when entertaining- everything can be cooked in advance save for the sage which is easy to throw on there at the last minute. And, the flavor and presentation is impressive even though it’s so insanely simple to cook. Which means it checks all of my boxes for a dinner with friends! If you’re hanging onto Fall flavors with all your might the way that I am I think you’ll really appreciate this one! xx- Sarah
- 1 cup polenta (coarse grain, not quick cooking)
- 2 cups cranberries
- 1 14 oz can coconut milk
- 3/4 cup pureed pumpkin
- 1 orange, juiced
- 2 tablespoons raw honey
- 1/2 teaspoon Pink Himalayan Salt (more to taste)
- One bunch of sage leaves, separated from stem
- 1/2 cup olive oil
- Maldon Salt
- To prepare the cranberry topping, place cranberries, orange juice and honey in a small pot. Cook over low heat, stirring frequently until the cranberries cook down and lose their form. Add water 1 tablespoon at a time if the mixture starts to thicken too much.
- In a medium pot combine polenta, coconut milk, 2 1/2 cups of water, and salt. Cook over medium/low heat stirring continuously for 20-30 minutes, or until it thickens and loses it's crunch. Add pumpkin and cook for an additional 5 minutes. Add additional water 1/4 cup at a time if mixture becomes too thick, and cook until desired consistency is achieved.
- To fry sage, heat olive oil in a skillet over medium/high heat. When oil is hot, drop leaves 3 at a time into oil. Cook for 2-3 seconds, removing with a slotted spoon. Place on paper towels and sprinkle with Maldon salt.
- To serve, spoon polenta into bowls. Top with a heaping spoonful of cranberry and 4-6 sage leaves. Enjoy!