Tuesday, June 13, 2017

Creamy Polenta with Sautéed Veggies!

  • Creamy Polenta
    Adapted by me...
    1 clove garlic, minced
  • 4 cups filtered water
  • 1 cup polenta
  • 1 tablespoon unsalted butter
  • 1/2 cup grated Romano cheese, plus more to serve sea salt, to taste black pepper, to taste
  • 3 tablespoons olive oil
  • 1 cup sugar snap peas, halved
  • 1/2 cup green onions, diced
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon lemon juice

    1. In a large sauté pan heat the garlic over low for one minute while stirring almost constantly. Add in the water and bring to a boil.
    2. Add in the polenta one 1/3 cup at a time, stirring constantly to avoid clumps. Reduce the heat to a simmer and cook while stirring until water is absorbed and the polenta is softened. Add more water as needed.
    3. Remove from the heat and add in the butter and cheese, and stir to combine. Taste and add salt and pepper as desired. Scoop polenta into a bowl and cover.
    4. Wipe the pan clean and return to the stove. Heat the oil over medium heat and toss in the snap peas, onions, corn, tomatoes and basil. Season with salt and pepper and sauté for about 3 minutes or until vegetables are cooked al dente. Finish with a squeeze of lemon.
    5. Divide polenta into four bowls, top with vegetables and more cheese and black pepper.
    6. Eat warm! 

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