We are fully loving spring and asparagus season. We are sharing a spring veggie polenta recipe with you today. We used broccoli greens instead of swiss chard this time because we had a lot from our spring broccoli harvest.
Serves: 2-4
Time: 1 1/2hrs
Ingredients
1 batch basic polenta
1 batch of shittake bacon
olive oil
salt and pepper
1 bulb fennel
1 bunch asparagus
1 tbsp lemon juice
1 red onion
1 small head of broccoli
1 bunch of swiss chard (feel free to substitute other spring greens)
2 cloves garlic
2 tbsp aged balsamic vinegar
Preheat the oven to 375 F. Begin to make the basic polenta and shiitake bacon.
Cut the fennel into slices and the broccoli into florets. Toss them with olive oil and spread on a lined baking sheet. Salt. Roast in the oven about 45 minutes, stirring every 15 minutes. Slice the onion and saute until caremilzed. Mince the garlic and cut the chard into thin strips. Fry the garlic until fragrant, no longer than 2 minutes, add the chard and salt to taste. Saute until wilted. If you have multiple frying pans these steps can be done simultaneously.
Set the oven to broil. Trim the ends off the asparagus and put on a baking sheet with olive oil and salt. Broil for 7 minutes, flip, and broil for another 7 minutes. Remove from the oven and sprinkle with lemon juice.
To assemble, place polenta in a bowl and then add a bit of each element. Finish with a drizzle of balsamic vinegar and enjoy!