Balsamic-Glazed Rosemary “Pork” over Polenta

  • 2 cups rice milk
  • 1 cup fat-free, lower-sodium vegetable broth
  • 3/4 cup uncooked polenta
  • 6 tablespoons balsamic vinegar
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large garlic cloves, minced
  • 2 cans Asian Jackfruit, in brine, drained & rinsed thoroughly (these are your pork)
  1. Bring 2 cups milk and broth to a simmer in a medium saucepan over medium heat. Gradually add polenta. Cook for 20 minutes or until thick and bubbly, stirring frequently with a whisk; remove from heat.
  2. Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 minutes).
  3. Place a grill pan over medium-high heat. Combine rosemary, salt, pepper, and garlic; toss mixture over jackfruit either in a ziplock or in a bowl with a lid. Place jackfruit in pan; cook for 5 minutes on each side or until desired degree of doneness, basting with vinegar. Let stand 5 minutes before slicing. Serve over polenta.

One response to “Balsamic-Glazed Rosemary “Pork” over Polenta

  1. Pingback: Pork?…or Asian Jack Fruit… « Plant Based Diet Adventures

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