Saturday, September 3, 2016

Tex Mex Jackfruit Polenta

     Are you looking for the ultimate healthy dinner without losing any of the spicy pizzazz!?  If so, I think you should serve this on your next Mexican Meatless Monday extravaganza (actually any day of the week would be wonderful)!  Each of the six servings are only 365 calories, 39g net carbs and 20g protein.  These servings would be so large that this could easily make 8 smaller servings.  Here's to making Mexican fare a fan favorite! :)

Ingredients for 6 servings~
1 Roma Tomato, diced
1.5 cups Polenta
1 Tablespoon Extra Virgin Olive Oil
1 Onion, diced
1 Tablespoon fresh or jarred chopped Garlic
Dash Cayenne Pepper, to taste
10 oz Tex Mex Jackfruit, from The Jackfruit Company
15oz can drained Red Kidney Beans
8oz  grated Almond Cheese ~(can sub with Cheddar)
7oz 2% Fage Greek Yogurt
1/3 cup Salsa
1 small (2.5" diameter) Avocado, sliced
1 thin slice Purple Onion, diced
2 diced Green Onion
Dash Pink Himalayan Salt, season to taste

     Dice Roma Tomato, drain on Paper Towel for several hours or as long as possible.  Cook Polenta according to package directions, pour into Pam sprayed casserole dish and set in fridge for 2 hours to set.  When ready, add EVOO to skillet along with Onion, Garlic and Cayenne til golden brown, don't rush this step, may take 30 minutes to get the perfect deep rich colors.  Stir in Jackfruit and Kidney Beans til well incorporated and pour on chilled Polenta.  Grate Cheese and sprinkle on top of Casserole, broil in oven 5 minutes or til melty.  Stir Yogurt and Salsa together (season with Salt to taste, if necessary), add to ziplock baggie, snip corner and drizzle over casserole, top with sliced Avocado, Green and Purple Onions and Tomato.  Enjoy  :)

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