Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain one 20-ounce can of young jackfruit thoroughly, shred it finely using two forks, and pat dry with paper towels.

2. 2

   In a medium skillet, heat 1 tablespoon of olive oil over medium heat, then sauté 1 finely chopped small onion and 2 minced garlic cloves until softened, about 5 minutes.

3. 3

   Add the shredded jackfruit, 1 teaspoon dried oregano, 0.5 teaspoon dried basil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the skillet, cooking for 8 minutes until the jackfruit is lightly golden and tender, then stir in 2 tablespoons fresh chopped parsley and the zest of 0.5 lemon.

4. 4

   In a large saucepan, bring 4 cups of vegetable broth to a simmer, then slowly whisk in 1.5 cups of fine instant polenta, stirring constantly to prevent lumps, and cook for 5 minutes until very thick; spread the cooked polenta evenly and thinly onto a large sheet of parchment paper or silicone mat to a thickness of about 0.25 inches.

5. 5

   Once the polenta has cooled slightly and is firm enough to handle, spoon the prepared jackfruit mixture evenly over the entire surface of the polenta, leaving a 1-inch border on all sides, then gently roll the polenta with the jackfruit filling tightly into a log, using the parchment paper to assist, and wrap it securely.

6. 6

   Prepare a steaming basket over a pot of simmering water, carefully unwrap the polenta roll, and transfer it to the steaming basket, steaming for 20 minutes until the involtini is firm and heated through.

7. 7

   While the involtini steams, prepare the tomato coulis by heating 1 tablespoon of olive oil in a small saucepan, adding 1 minced garlic clove, and cooking for 1 minute until fragrant, then stir in 2 tablespoons of tomato paste and one 14.5-ounce can of crushed tomatoes, simmering for 10 minutes, and seasoning with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 1 tablespoon fresh chopped basil.

8. 8

   Carefully remove the steamed involtini from the steamer, let it rest for 5 minutes, then slice the log into 1.5-inch thick rounds and serve immediately with the warm tomato coulis, garnished with additional fresh basil leaves.