Farmers Market Polenta

Ingredients

 

  • 1 cup heirloom polenta (from Lonesome Whistle Farm)
  • 4 cups water or stock
  • 1 tsp. salt
  • 1 tbsp. olive oil
  • 1 bunch green onions, chopped
  • 1 bundle asparagus, sliced into ⅛ to ¼-inch pieces
  • 2-3 cloves garlic, minced
  • 1 bunch basil, chiffonaded
  • Tomato sauce, as desired
  • Goat cheese, as desired
  • Spinach (optional)

Instructions

 

  1. Preheat oven to 350°F.
  2. Combine polenta with water or stock in a baking dish. Add salt.
  3. Cook in the oven for 45 minutes or until cooked through. Meanwhile, heat olive oil in a skillet. Add chopped onions and sauté.
  4. Add asparagus to onions and sauté. Add garlic after a few minutes. Season with salt and pepper to taste.
  5. Remove from heat after a few more minutes. The asparagus should be tender, but not limp.
  6. Add half of the basil to the sauté and stir in until combined. Set aside.
  7. Heat up the tomato sauce in a small saucepan. Once heated, add half of the remaining basil to the sauce. Season with salt, pepper, and any other desired spices to taste.
  8. When the polenta is cooked all the way, add the asparagus-onion-garlic sauté and the cheese. Stir together until thoroughly combined.
  9. Smooth out the polenta in the baking dish and let cool to be enjoyed cold or fried up later. Alternatively, serve the polenta over a bed of spinach and spoon some red sauce over the top, using the last bunch of basil as garnish.

Recipe by Friends of the Farmers Market

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! 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!