How to make super charger polenta rounds with alkalizer salad

The team from Campbelltown’s Alkalizer Cafe share their recipe for making a super healthy but delicious salad. Find the recipe here:

The super charger polenta rounds with alkalizer salad from Campbelltown’s Alkalizer Cafe.

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SUPER CHARGER POLENTA ROUNDS WITH ALKALIZER SALAD

INGREDIENTS:

POLENTA: 750ml water, 150g polenta, salt and pepper to taste, 1 tsp turmeric, ½ cup thin cream (optional) and parmesan cheese (optional)

SALAD: Handful of greens, 3-4 thin slices of freshly cut pear, 4-5 activated slivered almonds, 1 baby beetroot, 2 tbs couscous, sliced and roasted, 10-12 pumpkin cubes, goat’s cheese, thyme, lemon, dressing.

METHOD: To make the polenta, bring water to boil in a saucepan over high heat. Add polenta and whisk constantly until it is incorporated in water.

Remove from heat and add spices, cream and parmesan cheese and let it cool and set in a tray. Cut into rounds and cook lightly on a non–stick pan for crispiness.

To make the salad, put super greens, sliced pear, almonds and sliced beetroot in a bowl.

Soak the couscous in water and season with salt and pepper. Add to salad.

Glaze the pumpkin cubes with honey and pepper and lightly roast in the oven. Add to salad.

Garnish the salad with goat’s cheese, thyme, lemon and the dressing of your choice. Add polenta rounds and serve.

Chef Kumar Ganesh and marketing and new product development manager Shefali Pall.

HELPING people make healthier, yet scrumptious life choices with ease is the philosophy of Campbelltown’s new Alkalizer Cafe.

Located at Campbelltown Civic Centre, the cafe’s team combine traditional recipes with herbs, spices and super greens to spread its vision of balance, nourish, renew and energise to its customers.

Marketing and new product development manager Shefali Pall, of Glen Alpine, 39, is sharing a recipe for super charger polenta rounds with alkalizer salad.

“The hero of the dish is polenta,’’ Mrs Pall said.

“I have seen my grandmother making polenta for us all the time for breakfast and a snack. It is an awesome super food.’’

The colourful and tasty salad.

Mrs Pall said the importance of polenta nutrition should not be overlooked especially in today’s economy, where people needed to get adequate nutrition from inexpensive market products.

“It’s very popular as a breakfast or morning tea snack among family and friends especially with mint chutney or tamarind chutney,’’ she said.

She said Alkalizer chef Ganesh Kumar combined the goodness of polenta with alkalising mixed greens to create the salad.

Her tips for success include to keep stirring the polenta continuously so the mixture does not become lumpy.

When adding cream and parmesan cheese, she recommends letting the polenta cool first so the cream does not separate.