Caramelized Farmers Market Veggies On Herbed Polenta with Brown Harissa Butter
Try this Caramelized Farmers Market Veggies On Herbed Polenta with Brown Harissa Butter recipe, or contribute your own.
Try this Caramelized Farmers Market Veggies On Herbed Polenta with Brown Harissa Butter recipe, or contribute your own.
- salt and pepper to taste
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 6 tablespoons unsalted butter
- 1 cup dry polenta
- 4 cups water or milk (i like using 2 cups milk + 2 cups w
- 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 small zucchini sliced in half long ways
- 2 small summer squash sliced in half long ways
- 1 eggplant, sliced into 1/4 inch rounds
- 1-2 ears corn husk on
- 4-6 poached or fried eggs for serving (omit for vegan version)
- edible flowers and fresh herbs for serving
- 1-2 tablespoons [homemade | http://www.halfbakedharvest.com/homema
- Carbohydrate 4.60315587837264 g
- Cholesterol 45.795 mg
- Fat 19.1668699604347 g
- Fiber 1.02082097267068 g
- Protein 1.05768274203937 g
- Saturated Fat 11.2142083589741 g
- Serving Size 1 1 Serving (97g)
- Sodium 25.9823156087302 mg
- Sugar 3.58233490570197 g
- Trans Fat 1.30724605649219 g
- Calories 189 calories
Step-by-step
- 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!
Polenta requires constant attention during its initial simmer because dry cornmeal hydrates unevenly and easily forms scorched pockets against the bottom of a thin saucepan. Working in a compact kitchen means multitasking efficiently, so whisking the polenta first allows it to rest covered while the grill reaches medium-high heat for the vegetables.
- Substitute water entirely with unsweetened almond milk for a completely dairy-free polenta base that retains a creamy mouthfeel without the pecorino cheese.
- Brush the eggplant slices with olive oil just before placing them on the grill grates to prevent sticking, as salted eggplant draws out surface moisture that repels oil if applied too early.
- Whisk the harissa directly into the melted butter off the direct heat source to prevent the milk solids from burning while the spices bloom.
Managing multiple heat sources simultaneously demands proactive staging of ingredients. Careful attention to these adjustments ensures a balanced plate regardless of dietary modifications.
