I have been having a love affair with polenta lately.
It is so easy to make and offers lots of options for leftovers…
(my favourite is fried until it has a crispy brown coat, served with a drizzle of maple syrup)
…and with my little Kuhn Rikon Cook ‘n Serve with its neoprene jacket
I can keep the polenta warm while preparing the rest of the meal.
CREAMY SAGE POLENTA
1 cup water
2 cups milk
1/2 cup polenta
1/2 cups grated Parmesan, divided
1/2 cup pepper Boursin
1-2 tbsp chopped fresh sage
Bring milk and water to a simmerl.
Whisk in polenta until it thickens.
Stir in Boursin and all but 2 tbsp Parmesan until incorporated.
Cover and keep warm while braising vegetables.
Braised Asparagus, Brussels Sprouts & Mushrooms
4 cups Brussels sprouts, trimmed and quartered
1 (4 oz) package of assorted fresh mushrooms
2 cups fresh asparagus, 1″ pieces
1 tbsp olive oil
1 tbsp butter
1/3 cup red wine
1 tsp fresh lemon juice
1 tsp Dijon
Sea salt and pepper
Add oil and butter to pan.
When butter turns a rich brown add vegetables.
Stir to mix with oil and butter and continue
until vegetables begin to brown, scraping bits from bottom of pan.
Add wine and immediately put cover on pan.
Simmer until most of liquid is gone.
Stir in Dijon and lemon juice, salt and pepper.
Spoon a helping of polenta onto plate,
top with veggies
and sprinkle with a tablespoon of shaved Parmesan
Adapted from Oh My Veggies