For vegetable hash:
1 bunch of Asparagus cut into ½ inch pieces
1 pound of your favorite mushrooms – sliced
1 bunch of your favorite greens – torn into small pieces, stems removed
1 cup of peas
1 bell pepper – diced
1 handful of mini tomatoes – sliced
1 shallot sliced thin
2 cloves of garlic -minced
Sprig of Rosemary, finely chopped
2 tablespoons olive oil
4 eggs – lightly poached
Kosher salt Pepper Balsamic Vinegar
|For polenta: |
2 cups of milk
2 cups of vegetable broth
2 tbsp unsalted butter
1 cup cornmeal (polenta or yellow corn grits)
4 oz goat cheese Parmesan cheese
Place heavy bottomed skillet on medium-high heat for 2-3 minutes, add olive oil heat for 2-3 minutes. Add garlic cook until aromatic. Add asparagus to skillet and cook for 3-4 minutes, then add mushrooms, greens, peas, bell pepper, tomatoes, and shallot. Cook for 3-5 minutes until mushrooms are softened, greens are wilted and other vegetables are tender yet crisp. Sprinkle with rosemary, season with salt and pepper. Serve over polenta, top with poached egg, and drizzle with balsamic vinegar.
Bring broth, milk, butter, and salt and bring to a low boil in a large saucepan. Slowly pour in polenta, whisking constantly until there are no clumps. Whisk polenta for about 5 minutes. It should still be slightly loose.
Reduce heat to simmer, cover and cook for 30 minutes, whisking every 5 minutes. At this point you want to mix with wooden spoon as it gets too thick to mix. The polenta is ready when creamy and individual grains are tender.
Turn off heat and stir in goat cheese and a little Parmesan cheese. Season with more salt if needed.