Balsamic pulled jackfruit and Polenta
I have had jackfruit for the first time not long ago! Honestly, I wasn’t impressed when I first tried it out of the can. I almost threw the thing in the rubbish and call it a day!
Then, I started thinking about my hard earned money and decided to give it a real shot! Boy, I am glad I did!
I have had jackfruit in some many concoctions and recipes since then, you wouldn’t believe me If I told how delicious this weird looking fruit can be!
My favorite way to enjoy it will definitely be in yummy comforting chili but this recipe is a close second! I like it better with polenta cooked with some truffle salt!
Add some boiled, mashed butternut squash to have one delicious and nutritious meal! It tastes great as leftover, and smells oh, so good!
Also, don’t forget the avocado! The entire Haitian race would probably disown me if I don’t at least mention that polenta is not complete without a side of ripe avocado! Try it! It’s phenomenal! 😋
The secret for maximum flavor is to brown the jackfruit for a bit before adding the rest of the ingredients. I also believe better results are achieved when jackfruit is slowly cooked. It gets so tender and juicy…
Can you believe one of my co-workers requested that I made her some jackfruit chili the other day? Skeptical, I asked her to repeat, she said it tasted so much better than the pulled pork chili she is used to. Of course, I was thrilled and made a big batch the next day! ( Score! 😃)
Balsamic Pulled jackfruit and Polenta
- Balsamic Pulled jackfruit
- 1 15 oz can of organic young jackfruit in brine1/2 teaspoon of coconut oil
- 1/3 cup balsamic vinegar
- 1/3 teaspoon of cumin
- 1/2 tablespoon of crushed garlic
- 1 teaspoon of veggie bouillon
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon of freshly cracked black pepper
- 1/2 tablespoon of chopped parsley
- and Polenta
- 1 cup of instant polenta
- 1 cup boiled mashed butternut squash
- salt and pepper to taste*
- 1/2 teaspoon of garlic powder
- avocado optional
In a warm saucepan, cook the garlic in the coconut oil until brown.
Drain the jackfruit completely but put the brine aside.We will need it.
Add the jackfruit to the garlic and coconut oil mixture.
Cook on medium heat for 10 to 15 minutes. No need to break the jackfruit pieces yet.
Remove from heat. Add to slow cooker with the rest of the ingredients including half the reserved brine.
Slow cooker for 3 hours. Drain any extra liquid. Pulled with a fork before serving.
Cook the polenta according to the packaging instruction. Add the butternut puree and truffle salt in the last 5 minutes.
Serve topped with the balsamic pulled jackfruit and cubed avocado if any.