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Simply Delicious

Creamy Cheesy Polenta

Stove-TopVegetarianCheesy

Time: 1 hour

Yield: 4 servings

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About

This is how you do polenta! This right here! Creamy Cheesy Polenta is loaded with sharp parmesan and rich butter and served with tender asparagus and peas in a fantastic homemade vermouth sauce. Oh yes, this humble main meal hides a lot of flavors within, and it rewards every bite with new aromatic dimensions. Creamy Cheesy Polenta might just make you wonder if you should have weekly polenta nights instead of pasta nights.

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Ingredients

  • 4 1/2 cups water
  • 1 1/2 cups polenta, can substitute coarse-grind cornmeal or corn grits
  • 1 teaspoon fine sea, plus more, to taste
  • 6 tablespoons unsalted butter, divided
  • 1/4 cup parmesan, grated, plus more, to taste, shaved, for garnish
  • 2 tablespoons extra-virgin olive oil, plus more, to taste
  • 2 large or 4 small shallots, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons dry vermouth or white wine
  • 2 pounds asparagus, woody ends trimmed, cut into 1-inch pieces
  • 1 1/2 cups peas, frozen or fresh
  • 1/3 cup vegetable stock
  • 1/2 cup mint leaves, optional, chopped, can substitute fresh parsley
  • freshly ground black pepper, to taste

Directions

Step 1 -In a medium pot over high heat, add the water, the polenta, and 1 teaspoon of the salt and bring the mixture to a simmer, while stirring constantly.

Step 2 -Continue to simmer and stir frequently until the polenta is thickened, about 30-40 minutes.

Step 3 -Add 2 tablespoons of the butter, adding up to 2 additional tablespoons if desired, and 1/4 cup of the grated parmesan and stir to combine.

Step 4 -Taste the polenta and add the extra salt, as needed.

Step 5 -In a large skillet over medium heat, add 2 tablespoons of the oil.

Step 6 -Add the shallots and cook, while stirring, until tender and golden, about 4-6 minutes.

Step 7 -Add the garlic and cook, while stirring, until fragrant and very lightly golden in spots, about 1-2 minutes.

Step 8 -Add the vermouth and cook until the alcohol evaporates, about 2-3 minutes.

Step 9 -Add the asparagus and the peas and cook, while stirring, until the vegetables are glossy, about 2-3 minutes.

Step 10 -Add the stock, the remaining 2 tablespoons of the butter, and the extra salt and bring the vegetable mixture to a simmer.

Step 11 -Cook until the vegetables are tender and the sauce is slightly thickened, about 4-8 minutes.

Step 12 -Add the mint and stir to combine.

Step 13 -Taste the vegetable mixture for seasoning and add the extra salt, as needed.

Step 14 -In four serving bowls, evenly add the polenta.

Step 15 -Top the polenta with the vegetables and the sauce.

Step 16 -Sprinkle the vegetables and the polenta with the black pepper.

Step 17 -Serve with the extra parmesan shavings.

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