Creamy Polenta with Spring Veggies

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Feasting at home

Total Time

30 minutes

Prep Time

10 minutes

Cook Time

20 minutes

Rating

(12)

Ingredients

2 servings

2 ½ cups water
½ cup dry polenta or cornmeal
¾ teaspoon salt
1 teaspoon granulated onion powder ( or garlic powder )
¼ teaspoon pepper ( white pepper is nice )
2-3 tablespoons olive oil ( or butter, or ¼ cup goat cheese)
1 cup morel mushrooms ( brush them clean, don’t wet) see other options
1 cup porcini mushrooms ( brush them clean, don’t wet) see other options
2 cups asparagus , tough ends removed, cut into 1-2 inch slices
1 cup fiddlehead ferns ( optional, see other options)
handful pea shoots ( optional)
Other options: cremini mushrooms, spring peas, snow peas, english peas, edamame, green beans
1 tablespoon olive oil
1 shallot, chopped
2 tablespoons sherry wine, white wine or water
salt and pepper to taste
1 teaspoon fresh thyme ( or tarragon)

Beginner Italian Vegetarian Dinner ...

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Preparation

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Step 1

Bring water to boil in a medium pot. Season with salt, pepper and spices. Once it’s boiling, gradually whisk in the corn meal, bring to a simmer, cover, and turn heat to low. Mix again in 10 minutes. Then cook for another 10 minutes ( 20-25 minutes total). Stir in the olive oil, butter or goat cheese. Turn heat off.

Step 2

While the polenta is cooking make the Gremolata. Set aside.

Step 3

Saute the veggies. Cut veggies into bite-sized pieces. In a large skillet, heat oil over medium heat. Add mushrooms first, and sauce until just tender, 4-5 minutes. Add shallot and other veggies. Season with salt and pepper and stir often. Lower heat and take your time, cook about 5 minutes until al dente, or just fork tender. Give a splash of wine or water, turn heat up to medium to help cook off the wine. Taste, adjust salt, remembering the gremolata will add a lot of flavor, so keep the veggies simple. If you have very thick asparagus, or larger pieces of veggies, you could cover the pan for a few minutes to lightly steam them, being careful not to overcook or you may lose their lovely color. If using pea shoots as the garnish, make a well in the center of the pan and lightly sauté them (keeping them separate).

Step 4

Assemble 2 bowls or make one large beautiful platter or bowl and serve it from there.

Step 5

If polenta has thickened too much, reheat it, whisking in a little splash of water, until loose and creamy again. Re-taste for salt. Pour polenta into bowls, top with a mound of the veggies, then top with optional pea shoots. Spoon the flavorful gremolata around the veggies, over the polenta.