25/06/2021

THAILAND DAILY

NEWSPAPER / MAGAZINE / PUBLISHER

creamy-green-asparagus-polenta

Creamy Green Asparagus Polenta

Ingredients

For the Polenta:

1

cup of water

2

cloves of garlic – left whole

¾

cup fine ground cornmeal/polenta

½

cup unsweetened plain oat milk

¼

cup non dairy sour cream, at room temperature

¼

teaspoon kosher salt, plus more for seasoning

1

pinch of freshly ground black pepper

2

tablespoons vegan butter

2

tablespoons of pine nuts – lightly toasted

microgreens – for garnishing (optional)

For the Charred Asparagus: 

10-12

spears green asparagus – washed and dried

1

pinch of kosher salt

Freshly ground black pepper

¼

teaspoon fresh lemon zest

½

teaspoon fresh lemon juice

1

tablespoon olive oil

For the Chili Oil: 

1

dried red chili – broken

1

teaspoon red chili flakes

1

clove of garlic – minced

1

cinnamon stick – broken

1

star anise

¼

cup neutral oil

Preparation

Step 1

Make the chili oil: place all of the spices in a small bowl. Heat the oil in a small pan over medium-high heat. Once hot, carefully pour over the spices, mix and set aside. 

Step 2

Char the asparagus: Cut the asparagus on the bias in 2 inch pieces. Heat a large pan over medium-high heat. Add in the oil, and once hot, add in the asparagus. Using tongs, sauté in the oil. After 1 minute, add in a big pinch of kosher salt and ground black pepper. After about 5-7 minutes, once the asparagus is just fork tender, add in fresh lemon juice, toss and remove from heat. Top with fresh lemon zest. 

Step 3

Make polenta: In a large pot, add 1 cup water with the 2 cloves of garlic over medium-high heat, and bring to a boil. Once boiling, use tongs or a slotted spoon to quickly remove the garlic cloves and slowly pour in the polenta while whisking. Once all the polenta is in, keep whisking until the mixture is smooth with no large lumps. Reduce heat to low, so the mixture is just simmering. Whisk occasionally over the course of 5 minutes until the polenta is swollen and thickening. Then add in the oat milk, stir, cover and cook for about 20-25 minutes until the polenta is soft and cooked up. Remove from the heat and add in a big pinch of kosher salt, freshly ground pepper, the sour cream and 1 tbsp of the vegan butter. Whisk in until smooth and taste to adjust for salt. 

Step 4

Plating: Pour the polenta into a large serving dish. Top with remaining 1 tbsp of vegan butter, asparagus and drizzle on chili oil. Garnish with toasted pine nuts and microgreens (if using). Serve immediately. 

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