Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
cheesy polenta and spring veggies surrounded by fresh mushrooms, asparagus, and parsley

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 16 reviews

Cheesy Polenta with Spring Vegetables

Recipe by Eric Jones

A tasty and meatless meal that is perfect for spring! This gluten-free Cheesy Polenta (paid link) with Spring Vegetables starts with a rich and creamy polenta (paid link) and is topped with sauteed asparagus and shiitake mushrooms. A generous drizzle of chimichurri sauce adds more flavor and a bit of tanginess to the dish.

  • Total Time25 minutes
  • Yield4 1x
  • DietGluten Free

Ingredients

Units Scale
  • 1/4 cup + 3 tbsp butter
  • 3 cups chicken stock
  • 1 cup Bob's Red Mill Yellow Corn Grits
  • 1 cup heavy whipping cream
  • 1 tsp sea salt
  • 1 cup grated parmesan cheese
  • 1/2 cup shredded gouda cheese
  • 1 lb fresh asparagus
  • 8 oz sliced mushrooms
For the Chimichurri Sauce:
 
  • 1/2 cup fresh parsley
  • 1/2 cup olive oil
  • 1 tbsp minced garlic
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp sea salt
  • 1/2 tsp ground white pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp red pepper flakes
  • 2 tsp red wine vinegar

Instructions

  1. For the polenta, heat a cooking pot to medium heat and add 3 tbsp butter and chicken stock. Bring to a boil and add yellow corn grits. Lower heat to low. Stir, cover, and cook for 5 minutes. Add heavy whipping and lower heat to simmer, continuously stirring. Add salt, parmesan cheese, and gouda cheese. Stir until smooth.
  2. For the vegetables, cut the ends from the asparagus and cut the remaining spears in half. Set to the side. Heat cooking pan to medium heat then add mushrooms and chopped asparagus. Add 1/4 cup butter and sauté vegetables for 5 to 7 minutes. Lower heat to simmer while you make the chimichurri.
  3. For the chimichurri, place fresh parsley, olive oil, minced garlic, garlic powder, oregano, sea salt, white pepper, cumin, red pepper flakes, and red wine vinegar into a food processor and blend until smooth.
  4. Place cheesy polenta into a bowl or on a plate. Top polenta with cooked mushrooms and asparagus, and drizzle on a generous helping of chimichurri Sauce.

Notes

After polenta sits for a while, it can thicken. So, you can either prepare your polenta last (after sauteeing your veggies and making the chimichurri), or you can add a little more chicken stock to the polenta before serving.

You can use white wine vinegar instead of red wine vinegar if you have that on hand. 

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Calories: 513
  • Sugar: 3.3g
  • Sodium: 1392mg
  • Fat: 46.1g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 15.6g
  • Cholesterol: 79mg

Find it online: https://dudethatcookz.com/cheesy-polenta-with-spring-vegetables/