Creamy Polenta with Spring Veggies and Gremolata

Ingredients

water

15 cups

polentadry

3 cup

salt

to taste

onion powdergranulated

6 tsp

pepperwhite

1 1/2 tsp

olive oil

15 tbsp

morel mushroomsbrushed clean

Nut-freecremini mushrooms brushed clean

6 cup6 cup

porcini mushroomsbrushed clean

Nut-freecremini mushrooms brushed clean

6 cup6 cup

asparagustough ends removed, cut into 1-2 inch slices

12 cups

fiddlehead ferns

6 cup

pea shoots

handful

olive oil

6 tbsp

shallotchopped

6

sherry wine

12 tbsp

thymefresh

6 tsp

lemon zest

12 tbsp

garlicminced

12 cloves

parsleyfresh, chopped

1 1/2 cup

Method

1. 01Bring water to boil in a medium pot. Season with salt, pepper, and onion powder.5 min
2. 02Gradually whisk in polenta, bring to simmer, cover, and reduce heat to low.
3. 03Whisk again after 10 minutes. Cook another 10 minutes.
4. 04Stir in olive oil. Turn heat off.
5. 05Whisk lemon zest, garlic, and parsley for gremolata. Set aside.
6. 06Heat 1 tbsp olive oil in a large skillet over medium heat. Cut veggies into bite-sized pieces.
7. 07Sauté mushrooms until tender, 4-5 minutes.5 min
8. 08Add shallot and remaining veggies. Season with salt and pepper. Cook 5 minutes until al dente.5 min
9. 09Add sherry wine, increase heat to medium, cook off wine. Taste and adjust salt.
10. 10If using pea shoots, make a well in center of pan and lightly sauté them separately.
11. 11If polenta has thickened too much, reheat while whisking in a splash of water until loose and creamy. Taste and adjust salt.
12. 12Divide polenta between 2 bowls. Top with veggies and optional pea shoots. Spoon gremolata over top.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free
• Soy-free