Creamy Polenta with Spring Vegetables
This creamy polenta with spring vegetables is an easy, gluten-free recipe packed with seasonal produce like asparagus, morels, and fiddlehead ferns. Perfect for a healthy and flavorful meal.
Ingredients
- 2 1/2 cups water
- 1/2 cup dry polenta or cornmeal
- 3/4 teaspoon salt
- 1 teaspoon granulated onion powder (or garlic powder)
- 1/4 teaspoon pepper (white pepper is nice)
- 2–3 tablespoons olive oil (or butter, or 1/4 cup goat cheese)
- 1 cup morel mushrooms (cleaned, not rinsed)
- 1 cup porcini mushrooms (cleaned, not rinsed)
- 2 cups asparagus, tough ends removed, cut into 1- to 2-inch slices
- 1 cup fiddlehead ferns (optional)
- Handful pea shoots (optional)
- 1 tablespoon olive oil
- 1 shallot, chopped
- 2 tablespoons water
- Salt and pepper to taste
- 1 teaspoon fresh thyme (or tarragon)
- 2 tablespoons Gremolata (get the recipe here)
Instructions
- Bring 2 1/2 cups of water to a boil in a medium pot. Stir in salt, pepper, and granulated onion powder. Slowly whisk the polenta into the boiling water to prevent clumping.
- Reduce the heat to low, cover the pot, and let it cook for about 10 minutes. Stir thoroughly, then cover and cook for another 10 minutes, stirring occasionally until the polenta is thick and creamy.
- While the polenta cooks, prepare the gremolata and set it aside.
- For the vegetables, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms first, sautéing for 4–5 minutes until tender.
- Add the chopped shallot, asparagus, fiddlehead ferns, and a pinch of salt and pepper. Stir frequently and cook for about 5 minutes until the vegetables are just fork-tender. Lower the heat as needed to retain vibrant colors.
- Add a splash of sherry wine or water, then cook for another minute or two to reduce the liquid. Adjust the seasoning and sprinkle in fresh thyme.
- Assemble the bowls: Divide the polenta between 2 bowls. Top with sautéed veggies, pea shoots (if using), and a generous drizzle of gremolata. Serve warm!