Grilled polenta and spaghetti squash with puttanesca sauce and hemp seed pesto

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KANSAS CITY, Mo. -- Jackie Keller from Cafe Gratitude demonstrated how to make grilled polenta and spaghetti squash with puttanesca sauce and hemp seed pesto.

3 bunches basil, leaves only
1 TB chopped garlic
¾ tsp sea salt
1 cup hemp seeds
1 TB lemon juice
¾ cups olive oil
Process all ingredients in a food processor until you have reached the desired consistency.

Cashew Ricotta
1.5 cups soaked & rinsed cashews
½ tsp sea salt
2 TB lemon juice
¾ cup water
Start blender on 0 speed & variable setting. Increase speed little by little until reaching high/top
speed. Blend until COMPLETELY AND TOTALLY smooth.

3 quarts boiling water
2 TB sea salt
2 TB olive oil
16 cups dry polenta flour
Whisk for 5 minutes, pour into half sheet pans and cut when it hardens.

Brazil Nut Parmesan
1 cup Brazil nuts
1 tsp chopped garlic
1/3 tsp sea salt
Process in a food processor on slow speed until fluffy and has parmesan texture with no big
chunks of nuts.

Spaghetti Squash
2 spaghetti squash
Preheat oven to 450 degrees. Cut stems off spaghetti squash. Cut in half lengthwise. Scoop out
seeds. Place cut side down on sheet tray. Bake for 35-50 minutes and let cool for at least 30
minutes. Scoop out spaghetti squash to serve.

Puttanesca Sauce
Saute in a large soup pot:
2 TB olive oil
2 TB chopped garlic
1 cup diced celery
2 cups diced onion
A few pinches of cayenne
1 TB Italian herbs
1/3 cup red cooking wine
Reduce and add:
6 cups diced fresh tomatoes
1 tsp tapenade
1 TB capers
1/2 TB sea salt
2 TB agave
Cook for 1-2 hours until sauce comes together.

To assemble the dish:
Grill two pieces of polenta
Saute the following:
2/3 cup spaghetti squash
1 cup of raw spinach
1/3 cup puttenesca

Garnish with:
Spread pesto over polenta pieces (approximately 1 TB combined)
Drizzle cashew ricotta on top
1 TB chopped basil
1 TB Brazil nut parmesan

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