482. Polenta wedges W spring greens
CRISPY POLENTA WEDGES WITH SPRING GREENS AND A LEMONY-DILL PESTO // serves 4-6
Ingredients:
1 cup coarse cornmeal
6 cups water
1/4 cup chickpea flour
1 T olive oil
3-4 leeks, thinly sliced
1 bunch asparagus, ends removed and chopped into 1" diagonals
1 cup peas
juice from 1/2 lemon
salt and pepper
micro greens, to garnish (optional)
lemony-dill pesto //
2 cups loosely packed fresh dill
3 cloves garlic
1/4 cup olive oil
juice from 1 lemon
2 T water
3 T sunflower seeds, hulled
dash of salt and pepper
Ingredients:
1 cup coarse cornmeal
6 cups water
1/4 cup chickpea flour
1 T olive oil
3-4 leeks, thinly sliced
1 bunch asparagus, ends removed and chopped into 1" diagonals
1 cup peas
juice from 1/2 lemon
salt and pepper
micro greens, to garnish (optional)
lemony-dill pesto //
2 cups loosely packed fresh dill
3 cloves garlic
1/4 cup olive oil
juice from 1 lemon
2 T water
3 T sunflower seeds, hulled
dash of salt and pepper
What to do:
Start by making the polenta. Bring 6 cups of water to boil. Lower the heat to medium and slowly pour in the polenta and a dash of salt, whisking constantly until it thickens, about 5 minutes. Continue to simmer, stirring frequently with a wooden spoon, for 20-25 minutes.
Line a rectangular baking dish with parchment. Immediately pour the polenta into the dish and smooth with a spatula. Transfer to the fridge for 30 minutes.
Preheat the oven to 450. Place an oven-safe wire rack on a baking sheet. Carefully transfer the polenta to a cutting board and cut into 16 wedges. Gently dip each piece in flour and place on the rack. Bake for 25-30 minutes until crisp.
Combine all the pesto ingredients in a food processor or magic bullet and pulse until combined. Add more water if its too thick. Set aside.
Warm the olive oil in a skillet over medium heat. Add the leeks and sauté for 2 minutes. Continue to add the asparagus, peas, lemon juice, salt and pepper. Cook for an additional 3 minutes (you want the veggies to retain some crunch).
To serve, line the bowl with a heaping scoop (or two) of veggies. Top with 2-3 polenta wedges, and a significant drizzle of pesto. Finish with micro greens.
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