Cheesy Polenta with Spring Vegetables
Ingredients
The polenta
-
¼
cup
butter
-
3
cups
chicken stock
-
1
cup
yellow corn grits
-
1
cup
heavy whipping cream
-
1
tsp
sea salt
-
1
cup
grated parmesan cheese
-
½
cup
shredded gouda cheese
The vegetables
-
1
lb
fresh asparagus
-
8
oz
sliced mushrooms
-
¼
cup
butter
The chimichurri sauce
-
½
cup
fresh parsley
-
½
cup
olive oil
-
1
tbsp
minced garlic
-
1
tsp
garlic powder
-
1
tsp
oregano
-
½
tsp
sea salt
-
½
tsp
ground white pepper
-
¼
tsp
ground cumin
-
¼
tsp
red pepper flakes
-
2
tsp
red wine vinegar
Instructions
- Heat a pot to medium heat and add 3 tbsp of butter and chicken stock, bringing it to a boil.
- Stir in the yellow corn grits, lower the heat to low, cover, and cook for 5 minutes.
- Add the heavy whipping cream, salt, parmesan cheese, and gouda cheese, stirring until smooth.
- Prepare the asparagus by cutting off the ends and halving the remaining spears.
- In a separate pan, heat medium heat and add the mushrooms and chopped asparagus with ¼ cup of butter, sautéing for 5 to 7 minutes.
- For the chimichurri, blend parsley, olive oil, minced garlic, garlic powder, oregano, sea salt, white pepper, cumin, red pepper flakes, and red wine vinegar in a food processor until smooth.
- To serve, place the cheesy polenta in a bowl, top with sautéed vegetables, and drizzle with chimichurri sauce.
Nutrition Facts (estimated)
Servings
4
Calories
513
Total fat
46.1g
Total carbohydrates
15g
Total protein
15.6g
Sodium
1392mg
Cholesterol
79mg
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