John Myers
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Asparagus Vegetables with Goat Cheese Polenta
The perfect asparagus vegetables with goat cheese polenta recipe with a picture and simple step-by-step instructions.
Preparation of the polenta:
- 100 g Polenta
- 200 ml Vegetable broth
- 150 ml Milk
- 1 tbsp Olive oil
- 1 tbsp Dijon mustard
- 2 Discs Goat cheese
- 1 Msp Ground nutmeg
- Salt pepper
for the vegetables:
- 1 tbsp Olive oil
- 1 Pc. Onion
- 200 g Green asparagus
- 1 Pc. Small zucchini
- 1 Glass White beans
- 1 Pc. Carrot
- 3 Pc. May turnips
- 1 Splash Lemon juice
- 50 g Almonds or sunflower seeds
- 2 tsp Oregano
- 1 tsp Thyme
- 1 tsp Turnip green
Preparation of the polenta:
- Bring the vegetable stock and milk to the boil. Stir in the polenta and simmer over a low heat for about 10 minutes, stirring occasionally. When the mixture thickens to a paste, switch off the stove, stir in the mustard, pieces of cheese, nutmeg and olive oil. Season to taste with salt and pepper. Let rest with the lid closed until the vegetables are ready.
for the vegetables:
- Peel the onion and sauté in the heated olive oil until translucent. Cut the remaining vegetables into bite-sized pieces and add to the pan. Fry for a few minutes, until everything is still firm to the bite. Finally add the drained beans. Season with salt, pepper and the herbs. Season to taste with lemon juice. You can add other spices if you like, but I found it flavorful.
- Chop the almonds (if you use sunflower seeds, this step is not necessary) and roast them in a pan without fat. Spread the polenta and vegetables on plates. Sprinkle the roasted almonds together with the finely chopped turnip leaves over the finished dish.
- You can also replace the goat cheese with some grated Parmesan.
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