Prep Time: 10 minutes Cook Time: 1 hour
Recipe Adapted From: Purple Carrot Serves: 2-4
Served with roasted vegetables, caramelized onions, and chevre over a bed of greens
This recipe was featured in our February 2024 Kitchen Intuition Cooking Workshop. Feel free to watch the video at the bottom of the page and cook alongside us!
Ingredients:
- 1 cup polenta
- 3 small to medium onions
- 6 small radishes
- 2 large beets
- Salad greens (arugula, lettuce mix, spinach, etc)
- 1 winter squash
- 2 TBSP lemon juice
- 1 cup milk
- 4 TBSP butter
- 3-4 TBSP olive oil
- 2 cups water (or broth)
- salt and pepper to taste
- Optional: goat chevre
- Optional: herbs of choice
DIRECTIONS
1. Prepare Polenta
Bring 2 cups of water, 1 cup milk, and ½ tsp salt to a boil in a saucepan. Whisk in the polenta. When the water comes back to a boil, reduce the heat to the lowest setting and whisk the polenta frequently until it’s thick. It will take about 35 minutes. Remove from heat, spread over a small baking dish, and place in the fridge to thicken,15 to 20 minutes.
2. Prepare Roasted Veggies
Preheat the oven to 425°F. Halve the radishes. Peel and cube the squash. Peel and cube the beets. Add the vegetables, 2 tbsp oil, and salt and pepper to taste to a baking sheet. Toss to coat, and roast until the vegetables are tender, 30 mins.
3. Caramelize Onions
Peel and thinly slice the onion. Heat a skillet over medium-high heat with 2 tbsp butter. Add the onion and cook, stirring often, until browned, 5-8 minutes. Add ½ cup water and a pinch of salt. Reduce heat to medium-low and cook until the water evaporates, 5 to 7 minutes.
4 Prepare the salad
Halve the lemon, juice one half, and cut one half into wedges. Add the greens, lemon juice, 1 tsp olive oil, and a pinch of salt and pepper to a large bowl. Toss to combine.
5 Fry the polenta cakes
Remove the polenta from the fridge and cut into 6 pieces. Heat the skillet on medium-high heat with 2 tbsp butter. Add the polenta cakes and cook until lightly browned, 3 to 5 minutes per side.
6 Serve
Divide the salad greens between plates. Top with roasted root vegetables and polenta cakes. Sprinkle goat chevre on salad. Top with caramelized onions, garnish with lemon wedge.