Farmers Market Polenta
This recipe reflects what's in season at the farmers market in spring but it could easily be manipulated to reflect a different season. When asparagus goes out of season, substitute with peppers, beets, eggplant, or pretty much any other seasonal vegetable! Also, note a lack of guidance of how much of each ingredient to use. You pretty much cannot go wrong adding any combination of these ingredients so use your intuition and cooking experience to guide your decisions and chance are it’ll be delicious!
1 Tbsp. olive oil
1 cup heirloom polenta (from Lonesome Whistle Farm)
4 cups water or stock
1 tsp. salt
Black pepper to taste
Combine 1 cup of polenta with 4 cups of water or stock in a baking dish – add a teaspoon of salt.
Cook in the oven at 350 degrees for 45 minutes or until cooked through.
Meanwhile heat 1 tablespoon olive oil in a skillet. Add chopped onions and sauté.
Chop asparagus into thin disks ~ 1/8 - 1/4 inch pieces. Add asparagus to onions and sauté.
Mince garlic and add to asparagus/onions a few minutes after you put the asparagus in. Add salt and pepper to taste.
Remove from heat after a few more minutes – you want the asparagus tender but not limp.
Add half of the bunch of basil, sliced into thin strips, to the sauté and stir in until combined. Set aside.
Heat up the tomato sauce in a small saucepan. Add ¼ of the bunch of basil minced to the sauce after it has heated and any salt or pepper or spices of your choosing.
When the polenta is cooked all the way (determine by tasting) add the asparagus, onion, garlic sauté and the cheese. Stir together until thoroughly combined.
You can smooth out the polenta in the baking dish and cool it to be enjoyed cold or fried up later OR you can serve the polenta mixture over a bed of spinach and spoon some red sauce over the top using the last bunch of basil as a garnish.