halfbakedharvest4.8
Caramelized Farmers Market Veggies On Herbed Polenta with Brown Harissa Butter.
In all seriousness though, aren't these caramelized farmers market veggies on herbed polenta kind of awesome?
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●pan
- ●pot
- ●bowl
📝 Preparation Steps
1
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.
dry polenta1 cupbutter (omit for vegan version)2 tablespoonsunsalted butter6 tablespoonssalt and pepper (to taste)
2
Meanwhile, preheat the grill to medium high heat.
3
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.
olive oil2 tablespoonsmaple syrup2 tablespoonschili powder1 teaspoonsalt and pepper (to taste)
4
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.
butter (omit for vegan version)2 tablespoonsunsalted butter6 tablespoons
5
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!
dry polenta1 cupbutter (omit for vegan version)2 tablespoonsunsalted butter6 tablespoons
Nutrition Facts
calories
664 kcal
fat Content
45 g
serving Size
1 serving
fiber Content
7 g
sugar Content
29 g
sodium Content
467 mg
protein Content
24 g
cholesterol Content
256 mg
carbohydrate Content
69 g
saturated Fat Content
23 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...