Caramelized Farmers Market Veggies On Herbed Polenta
Ingredients
The Polenta
-
1
cup
dry polenta
-
4
cups
water or milk
-
⅓
cup
pecorino cheese, grated
-
½
cup
fresh herbs
-
2
tablespoons
butter
The Vegetables
-
1
bunch
asparagus
-
2
inches
small zucchini, sliced
-
2
inches
small summer squash, sliced
-
1
inch
eggplant, sliced
-
1-2
ears
corn, husk on
-
2
tablespoons
olive oil
-
2
tablespoons
maple syrup
-
1
teaspoon
chili powder
-
to taste
salt and pepper
For Serving
-
4-6
poached or fried eggs
-
edible flowers and fresh herbs
Harissa Butter
-
6
tablespoons
unsalted butter
-
1-2
tablespoons
harissa
Instructions
- Boil water and milk in a saucepan, then whisk in polenta and cook until thick.
- Stir in pecorino cheese and butter, season with salt and pepper.
- Preheat grill to medium-high heat.
- Prepare vegetables with olive oil, maple syrup, chili powder, salt, and pepper, and grill until charred.
- Melt butter for harissa in a pot, then whisk in harissa until smooth.
- Serve polenta topped with grilled vegetables and a poached egg, drizzled with harissa butter and garnished with herbs.
Nutrition Facts (estimated)
Servings
4
Calories
664
Total fat
30g
Total carbohydrates
80g
Total protein
20g
Sodium
500mg
Cholesterol
200mg
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