Harissa Braised Jackfruit and Zaatar Cucumbers Over Creamy Coconut Polenta

Coconut milk adds an unexpected tropical sweetness to this jackfruit dish, which is a twist on traditional shrimp and grits.


Harissa Braised Jackfruit

  • 19 oz. can Roland® Jackfruit, drained
  • 1/2 cup harissa red chili spread
  • 1/4 cup yellow onion, sliced
  • 1 cup orange juice
  • 3 cloves garlic, minced
  • 2 tablespoons Roland® Maple Syrup
  • Salt and pepper, to taste

Creamy Coconut Polenta

Zaatar Cucumbers


For the Jackfruit:

  1. Smash and shred the jackfruit until it resembles pulled animal protein. The seed pods can also be broken up and included
  2. Place all ingredients into a medium sauce pot, stir until evenly mixed. Place over medium heat and bring to a simmer. Once a simmer is achieved, turn down to medium heat. Cook for 20-25 minutes, stirring occasionally to prevent sticking
  3. Finished product should have the liquid reduced significantly. Serve hot or room temperature

For the Polenta:

  1. In a small sauce pot over medium heat, combine coconut milk, broth, garlic, and bay leaf. Bring the contents to a simmer
  2. Reduce the heat for the pot to low. Remove the bay leaf
  3. While stirring the coconut mixture, slowly add in the polenta. Continue stirring until the contents reach a thick porridge consistency
  4. Season with salt and pepper
  5. Serve warm

For the Cucumbers:

  1. In a medium mixing bowl combine olive oil, grated garlic, lemon juice, maple syrup, and za’atar
  2. Cut the cucumber and onion into a ¼ inch dice, add into the mixing bowl. Stir until evenly coated
  3. Add chilies if desired
  4. Season to taste with salt and pepper
  5. Serve immediately, or salad can be made a few hours ahead, covered and refrigerated
  6. Garnish with cilantro when served