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Creamy Polenta with Spring Veggies and Gremolata
Spring · 30 min
Ingredients
- water
- 15 cups
- polenta dry
- 3 cup
- salt to taste
- to taste
- onion powder granulated
- 6 tsp
- pepper white
- 1 1/2 tsp
- olive oil
- 15 tbsp
- morel mushrooms brushed clean
- 6 cup
- porcini mushrooms brushed clean
- 6 cup
- asparagus tough ends removed, cut into 1-2 inch slices
- 12 cups
- fiddlehead ferns
- 6 cup
- pea shoots
- handful
- olive oil
- 6 tbsp
- shallot chopped
- 6
- sherry wine
- 12 tbsp
- thyme fresh
- 6 tsp
- lemon zest
- 12 tbsp
- garlic minced
- 12 cloves
- parsley fresh, chopped
- 1 1/2 cup
Method
- 01Bring water to boil in a medium pot. Season with salt, pepper, and onion powder.5 min
- 02Gradually whisk in polenta, bring to simmer, cover, and reduce heat to low.
- 03Whisk again after 10 minutes. Cook another 10 minutes.
- 04Stir in olive oil. Turn heat off.
- 05Whisk lemon zest, garlic, and parsley for gremolata. Set aside.
- 06Heat 1 tbsp olive oil in a large skillet over medium heat. Cut veggies into bite-sized pieces.
- 07Sauté mushrooms until tender, 4-5 minutes.5 min
- 08Add shallot and remaining veggies. Season with salt and pepper. Cook 5 minutes until al dente.5 min
- 09Add sherry wine, increase heat to medium, cook off wine. Taste and adjust salt.
- 10If using pea shoots, make a well in center of pan and lightly sauté them separately.
- 11If polenta has thickened too much, reheat while whisking in a splash of water until loose and creamy. Taste and adjust salt.
- 12Divide polenta between 2 bowls. Top with veggies and optional pea shoots. Spoon gremolata over top.