Mayan Harvest Bake, Take II

Almost a year ago, I posted my recreation of a delicious Kashi frozen dinner entrée. Since then, that post has generated more traffic and questions that any other (except maybe my sugar cookies and twilight cake. which, by the way, happy eclipse premiere night, twi-hards!!!)

I think I did a good job at recreating it, but it could have been better. Starting with the bottom layer, which is a 7-grain Kashi polenta, but I used quinoa. This time around, I decided to make a 3-grain polenta because I wasn't able to find the Kashi 7-grain mix in the grocery store. Next, I roasted my sweet potatoes and plantains separately so they cooked through (some people mentioned problems with undercooked potatoes). Finally, I made my sauce a bit saucier, and topped it with pepitas, as Kashi does. 

I think this version is much closer to the original, but either one is absolutely delicious! 

Mayan Harvest Bake, Take II

Serves 2 generous portions

polenta base:

1/4 c. quinoa, rinsed

1/4 c. bulgur wheat

1/2 c. polenta or grits

3 c. vegetable stock

sauce:

1 tbsp. EVOO

2 garlic cloves, minced

1 small yellow onion, minced

1 15 oz. can tomato sauce

1 tbsp. ancho chile powder

1 tsp. ground cumin

1 tsp. ground corriander

1 tsp. salt

1/2 tsp. fresh ground black pepper

1 tbsp. brown sugar

1 c. (or more) vegetable stock

1 medium sweet potato, washed and scrubbed, diced 

1 large plantain, sliced in 1/2" thickness on a bias

1 15 oz. can black beans, drained and rinsed

2 c. chopped kale

2 tbsp. pepitas (shelled pumpkin seeds)

Preheat oven to 400*

Line a baking sheet with foil, spray with nonstick spray.

Add potato cubes and plantain disks in a single layer, top with another piece of foil to create a packet.

Place in the oven and roast for 20-25 minutes, until tender and slightly browned.

In a small stockpot over medium, add the oil, garlic and onions.

Season with salt and pepper, cook for 3-4 minutes.

Add remaining sauce ingredients, bring to a simmer, to turn low and cook uncovered, stirring occasionally.

In another pot, bring stock to a boil.

Add quinoa, bulgur and polenta, whisking while they're added.

Turn to medium-low and simmer, covered.

Every 2-3 minutes, remove the lid and stir the mixture, cook for 20 minutes, or until thickened.

(If it's still too watery, leave lid off and reduce for an additional 5 minutes, it just depends on the polenta you use)

Place sauce mixture in a blender and puree, if desired.

Pour polenta into a casserole dish, top with kale, black beans, sweet potatoes, plantains, sauce and pepitas. 

Place in the 400* oven and cook for 10 minutes, to warm through and slightly wilt kale.

Serve with additional sauce, if desired.