Polenta with Glazed Spring and Summer Vegetables
Recipe by Stella Dillard of Atlanta Culinary Connection
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
1 bunch Broccolini
2 ounces Mushrooms
1 each Lemon
1.5 cups Water or vegetable stock
to taste Salt & Pepper
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.