Tonight’s dinner was another recipe from http://www.purplecarrot.com Creamy Leek Polenta with Summer Vegetables was easy and quick to prepare and very tasty. The only thing I would recommend is to not make it on a 90 degree day. The kitchen was a bit hot.
Salt and Pepper
PREP THE PRODUCE…
Slice the leeks crosswise into rounds about 1/4 inch thick and put into a colander. Run them under cold water to remove any dirt, shake dry and set aside. Rinse, dry, trim and cut the asparagus into 2″ pieces. Rinse the tomatoes.
START YOUR POLENTA…
In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the leeks and cook, stirring occasionally until softened, about 4 minutes. Season the leeks with salt and pepper and add 1 1/2 cups of water and the almond milk; bring to a boil.
COOK THE VEGETABLES…
In a large skillet, heat 1 tablespoon of oil on medium-high heat. Once hot, add the asparagus and cook, shaking the pan frequently, until it’s browned in places and tender, about 3 minutes. Add the tomatoes and cover skillet. Cook for about a minute and then add the edemame and 1/4 cup of water. Season with salt and pepper and cook until liquid is reduced by half, or about 2-3 minutes; remove from the heat and cover to keep warm.
FINISH YOUR POLENTA…
Once the liquid in the pot with the leeks is boiling, slowly pour in the polenta while whisking simultaneously(VERY IMPORTANT). Whisking is essential, or the cornmeal will clump up. Cook until the mixture is thick and creamy, whisking continually for 5-7 minutes. Add the vegan butter and season with salt and pepper to taste.
SERVE AND SMILE…
Put a scoop of the polenta is a shallow bowl and top with the vegetables, drizzle with a little of the sauce from the skillet and serve hot.
Time..approx 35 minutes
Again, this is an easy recipe to whip together. On a scale of 1-10 with 10 being the best, I give this a 7.