Roasted Spring Veggies with Polenta
Recipe courtesy of Tiffani Thiessen
For the veggies:
- 3 leeks, rinsed, dark green parts removed and thinly sliced down the center
- 2 medium fennel, cut into ¼-inch wedges
- 2 tablespoons extra virgin olive
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 cups baby arugula
For the polenta:
- 2 cups milk
- 1 cup water
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 ½ cups polenta
- ½ cup creme fraiche
- 2 tablespoons unsalted butter
To make the veggies:
Preheat oven to 425 degrees F. Toss the leeks and fennel with the olive oil and season with salt and pepper. Roast in the oven for 25 minutes, flippin the vegetables half way through baking, or until the leeks and fennel are deeply caramelized and tender. Remove from oven and immediately toss with the arugula to wilt the arugula slightly.
To make the polenta:
In a medium saucepan bring the milk, water, salt and pepper to a boil. Once at a boil, whisk in the polenta in a steady stream. Reduce the heat to medium-low and continue to cook, stirring often, until the polenta is tender, about 30 minutes. Stir in the creme fraiche and butter, season with additional salt and pepper to taste.
Add polenta to a large serving bowl and top with the roasted vegetables and arugula. Serve immediately.
Photography by Rebecca Sanabria