1 can jackfruit drained, rinsed, patted dry and finely chopped
1 Tbsp. Cumin
¾ Tbsp. Chili powder
1 tsp. garlic powder
1 tsp. paprika
1 tsp. oregano
¾ tsp. onion powder
½ tsp. salt
1 Tbsp. nutritional yeast
1 cup fine cornmeal
5 cups water
Any combination of…
Black beans, corn, plant based cheese, chopped avocado, salsa, Pico digallo, guacamole, enchilada sauce, hot sauce, sour cream, cilantro and crushed tortilla chips
Get your cornmeal cooking…aka polenta. Bring the water to a boil and slowly add the cornmeal. Stir for 2-3 minutes then turn heat down to low. Simmer for about 45 minutes stirring every 10 minutes until thick.
Mix all of the seasonings together in a medium bowl. Add the jack fruit mix and set aside. Preheat your oven to 400. After 5 minutes or so, spread the jackfruit out on a lined baking sheet. Bake for 25-30 minutes stirring halfway through.
Put the polenta in your bowl, then top with the cooked jackfruit and any other toppings of choice.
