RECIPE OF THE WEEK
As the days grow longer, I’m finding new energy and inspiration in the kitchen. I’ve been trying new recipes and cooking with unfamiliar ingredients… maybe you can relate?
Here’s a delicious recipe from NYT Cooking for polenta with asparagus, peas, and mint! My favorite polenta is from Red Tail Grains, and you can find asparagus at Meadow Lane Farm or Lyon Farms. Happy cooking!
Ingredients:
1½ cups polenta
1 teaspoon fine sea or table salt, plus more as needed
4 to 6 tablespoons unsalted butter
¼ cup grated Parmesan, or more to taste, plus shaved Parmesan for serving
2 tablespoons extra-virgin olive oil, plus more as needed
2 large or 4 small shallots (or 1 small red onion), thinly sliced
3 thinly sliced garlic cloves
2 tablespoons dry vermouth or white wine
2 pounds asparagus, trimmed and cut into 1-inch pieces
1½ cups frozen or fresh peas (no need to thaw frozen peas first)
⅓ cup vegetable or chicken stock
½ cup torn mint leaves, or use parsley, cilantro or a combination of any soft herbs
Freshly ground black pepper
Step 1
In a medium pot over high heat, combine 4½ cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes.
Step 2
When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
Step 3
As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
Step 4
Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
Step 5
Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
Step 6
To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.
