Tuesday, June 29, 2010

Mayan Harvest Bake, Take II

Almost a year ago, I posted my recreation of a delicious Kashi frozen dinner entrĂ©e. 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

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.


Dawn said...

I love the mayan harvest bake! In fact I really like all the Kashi products. Your redo looks wonderful!

Debbi Does Dinner Healthy said...

Wow, that is pretty!! I'm not sure I would be able to duplicate that!!

Lisa said...

Oh, yeah! Your first Mayan Harvest Bake is indeed what brought me to your sight and I've been following ever since! I completely forgot about this one. Thanks for trying a redo!

Joanne said...

I definitely bookmarked this the first time around and still haven't made it! yikes. Need to get on that.

lizzy said...

We found your original recipe and then the re-do when we discovered Mayan Harvest Bake. We made the re-do tonight and it was fantastic! We'll definitely make it again. Thanks for posting it!

Shifflett Studios said...

Kashi's original is one of my favorite frozen meals. I was so thrilled to find your version. I did make a few modifications that I thought worked out well. I did have amaranth, from Whole Foods in the bulk foods area. I made the polenta from that, more like the original - 1 Cup Amaranth, 2 1/2 cups water, pinch of salt. Boil water, stir in amaranth, simmer for 20-25 mins, & stir at end. Also didn't have a few ingredients so substituted regular chili powder for ancho & beet greens for kale. It came out wonderful! Thanks so much for the great recipe. A keeper for sure! :o)

Anonymous said...

Love the Kashi version, and looking fwd to trying out your recipe!