Description

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.

Ingredients

Scale

1 cup Bob’s Red Mill Yellow Corn Grits
3 cups Chicken Stock
1 cup Heavy Whipping Cream
1 cup Parmesan Cheese, grated
1/2 cup Gouda Cheese, shredded
1/4 cup + 3 tbsp. Butter
1 tsp. Himalayan Pink Salt
1 lb. Fresh Asparagus
8 oz. Shiitake Mushrooms

For the Chimichurri Sauce:

1/2 cup Fresh Parsley
1/2 cup Olive Oil
1 tbsp. Garlic, minced
1 tsp. Garlic Powder
1 tsp. Oregano
1/2 tsp. Himalayan Pink Salt
1/2 tsp. Ground White Pepper
1/4 tsp. Ground Cumin
1/4 tsp. Red Pepper Flakes
2 tsp Red Wine Vinegar

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Instructions

For the polenta (paid link):

Heat cooking pot to medium heat and add 3 tbsp. butter and chicken stock. Bring to boil then add yellow corn grits and lower heat to low. Stir, cover, and cook for 5 minutes. Add heavy whipping and lower heat to simmer continuously stirring. Add 1 tsp. salt then both kinds of cheese. Stir until smooth.

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 saute vegetables for 5 to 7 minutes. Lower heat to simmer while you make the chimichurri.

For the chimichurri:

Place all chimichurri ingredients into a food processor (paid link) and blend until smooth.

To plate the dish:

Place cheesy polenta (paid link) into a bowl or on a plate. Top polenta (paid link) with cooked mushrooms and asparagus then drizzle on a generous helping of chimichurri Sauce.

Notes

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

Keywords: Cheesy Polenta with Spring Vegetables, Polenta with Spring Vegetables, Polenta with Asparagus