Caramelized Farmers Market Veggies On Herbed Polenta with Brown Harissa Butter.
In all seriousness though, aren't these caramelized farmers market veggies on herbed polenta kind of awesome?
Servings: 4 Servings
Calories: 664kcal
Ingredients
- 1 cup dry polenta
- 4 cups water or milk I like using 2 cups milk + 2 cups water
- 1/3 cup pecorino cheese grated (omit for vegan version)
- 1/2 cup fresh herbs (I used basil oregano, thyme, dill)
- 2 tablespoons butter omit for vegan version
- 1 bunch asparagus ends trimmed
- 2 in small zucchini sliced half long ways
- 2 in small summer squash sliced half long ways
- 1 inch eggplant sliced into 1/4 rounds
- 1-2 ears corn husk on
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon chili powder
- salt and pepper to taste
- 4-6 poached or fried eggs for serving (omit for vegan version)
- edible flowers and fresh herbs for serving
Harissa Butter
- 6 tablespoons unsalted butter
- 1-2 tablespoons harissa
Instructions
- To make the polenta. Pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the pecorino cheese and butter and season with salt and pepper. If the polenta seems a little thick you can add a tablespoon more of butter, milk or water to thin.
- Meanwhile, preheat the grill to medium high heat.
- Add the asparagus, zucchini, summer squash, eggplant and corn to a large sheet pan. Drizzle with olive oil, maple syrup, chili powder, salt and pepper. Toss well to coat. Place the veggies on the grill and grill for 5-10 minutes, turning once or twice throughout cooking. The veggies are done when light char marks begin to appear. Remove from the grill to a serving plate. Once cool enough to handle, remove the corn kernels from the cob.
- To make the harissa butter, melt the butter over medium heat in a medium size pot. When the butter begins to foam remove it from the heat and slowly add the harissa and whisk until smooth.
- To serve, divide the polenta among bowls. Top with the veggies and a poached egg. Drizzle with harissa butter and garnish with fresh herbs. Serve with extra harissa butter. Enjoy!
Notes
*Inspired by the My New Roots Cookbook by Sarah Britton.
Nutrition
Calories: 664kcal | Carbohydrates: 69g | Protein: 24g | Fat: 45g | Saturated Fat: 23g | Cholesterol: 256mg | Sodium: 467mg | Potassium: 1327mg | Fiber: 7g | Sugar: 29g | Vitamin A: 2275IU | Vitamin C: 39.6mg | Calcium: 451mg | Iron: 2.7mg