This asparagus polenta can be ready in about the time it takes to cook the polenta. It’s also perfect for the still slightly cooler spring evenings. Best of all, it’s highly adaptable for what you already might have on hand.
Polenta: your options
No matter the season, I’ll always be up for a good bowl of polenta. It’s such a creamy bed for almost any kind of vegetable. What I didn’t know, until my good friend Alanna showed me the way, is that polenta is amazing with burrata.
If you don’t want to go the polenta route, easily turn this bowl into a delicious risotto (using a recipe like this cracked spelt or this cracked farro dish). You could also speed up the meal and use leftover grains for a delightful grain bowl.
Vegetables for every season
Summer: Green Beans/Zucchini- during summer, once asparagus is out of season, you could easily make this dish with green beans or zucchini. Both do well over high heat and tossed with herbs/nuts.
Fall: Carrots/Beets- for fall, before I dive into the winter produce, I like to transition with carrots and beets. Try roasting the roots then tossing with the herb mixture.
Winter: Sweet Potatoes/Winter Squash- the most obvious for the winter time but they both work well with polenta and burrata. Similar to the heartier fall vegetables, try roasting instead of the pan roasting.
Dill can be a fickle herb that not everyone is in love with (as much as I am!) Swap out the dill out for parsley, rosemary, and/or chives.
Finally, when it comes to the nuts, I love the nuts that add a flavor boost. In place of the pistachios try pecans, walnuts, or hazelnuts. All work well with the big flavor of herbs and most vegetables I mentioned above.
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