Polenta with Glazed Spring & Summer Vegetables

Polenta with Glazed Spring and Summer Vegetables
Recipe by Stella Dillard of Atlanta Culinary Connection
5/26/18
Yield: 4 Servings

¾ cup Polenta
3 cups Water  
4 ounces Goat cheese, fromage blanc, labneh or creme fraiche
as needed Butter or oil  
1 each Spring onions, tropea onions or green garlic
1 bunch Hakurei turnips
4 ounces Sugar snap peas, English peas
    OR  
1 bunch Broccolini
2 ounces Mushrooms
1 each Lemon  
1.5 cups Water or vegetable stock  
to taste Salt & Pepper  

 

Instructions:

  • Dice onions or slice garlic.

  • Separate turnips from greens. Quarter roots and slice greens into 3/8" ribbons.

  • String peas, and shell if using English peas. Otherwise, quarter pods.

  • If using broccolini, separate florets from stems. Cut stems into 1/4" slices, and leaving florets intact.

  • Remove stems from mushrooms and halve or quarter depending on size.

  • Bring water to a boil over high heat, and salt for desired flavor. Whisk in polenta and lower heat. Cook for 20 minutes, stirring every few minutes, until tender.

  • Heat cooking oil over medium-high heat until shimmering. Add mushrooms and sear until brown, fragrant, and slightly crispy. Reserve, and return pan to low heat. Deglaze with a splash or water or stock.

  • Heat butter or oil in a pan over medium heat until foamy (butter) or just shimmering (oil).

  • Add onion or garlic and a pinch of salt. Stir until fragrant and translucent, adding water or stock if necessary.

  • Add turnip roots and broccolini slices, if using. Cover about halfway with liquid and bring to a simmer. Cook for about 5 minutes, and check for tenderness. If necessary, add more water.

  • When turnips and broccolini are almost tender, add peas, if using. Cook until peas are bright green and tender, 35 minutes.

  • Stir cheese or crème fraiche into polenta. Taste and correct seasoning with salt & pepper.

  • Zest lemon over vegetables and taste. Add any soft herbs you'd like, and correct seasoning with lemon juice and/or salt.