Creamy Polenta with Spring Vegetables and Gremolata
Ingredients
Polenta
- 2-1/2 cups water
- 1/2 cup dry polenta or cornmeal
- 3/4 tsp salt
- 1 tsp granulated onion or garlic powder
- 1/4 tsp pepper
- 3 tbsp olive oil
Spring Vegetables
- 1 cup morel mushrooms brushed clean
- 1 cup porcini mushrooms brushed clean
- 2 cups asparagus tough ends removed, cut into 1-2 inch slices
- 1 cup fiddlehead ferns
- handful pea shoots
- 1 tbsp olive oil
- 1 shallot chopped
- 2 tbsp sherry wine, white wine, or water
- 1 tsp fresh thyme or tarragon
- salt and pepper to taste
Gremolata
- 1 bunch flat-leaf parsley finely chopped
- 2 cloves garlic finely minced
- zest of one lemon
- 2 tsp lemon juice
- 1/2 cup olive oil
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- pinch of chili flakes
Instructions
Polenta
- 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. Turn heat off.
- While the polenta is cooking make the Gremolata. Set aside.
Gremolata
- BY HAND: Place chopped parsley, garlic, zest, lemon juice, olive oil, salt and pepper in a small bowl. Give a stir. Taste. Add more lemon juice if you like. (You want this salty and lemony.) If you want a looser consistency add a little more oil. Add a pinch of chili flakes for heat.
- FOOD PROCESSOR: Place unchopped parsley, garlic and zest in a food processor and pulse until chopped. Add oil, salt & pepper and lemon juice. Pulse again, until uniformly combined but not too smooth. Taste and adjust salt and lemon juice. Add chili flakes for a touch of heat if you like. Add more oil for a looser consistency.
Spring Vegetables
- Cook 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).
Plating and serving
- Assemble 2 bowls or make one large beautiful platter or bowl and serve it from there.
- 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.
Notes
Other spring vegetable options include: cremini mushrooms, spring peas, snow peas, English peas, edamame, green beans, and more. Use what you prefer! Feel free to adjust this recipe for the seasons. In the summer try this recipe with grilled zucchini, peppers eggplant. In the fall try it with roasted winter squash and fall mushrooms.
If you want to add protein, this recipe is also delicious with simple grilled salmon, chicken, or seared tofu.
Tried this recipe?Let us know how it was!