Baked Polenta with Ricotta & a Medley of Spring Vegetables

From the blog For Love of the Table

For each person you will need:

1/2 T butter

1 t. olive oil, plus more for drizzling, finishing

1 small spring onion, white portion plus some of the green, trimmed, halved and finely sliced

1 clove (or up to a whole head, if you like) of green garlic, peeled and minced

Salt & pepper

1 4 to 6 oz. wedge/slice of cold polenta

2 to 2 1/2 oz. (trimmed weight) asparagus (from about 1/4 lb. untrimmed), well rinsed and cut in 2-inch lengths on the diagonal

About 1/2 cup water

1/4 c. shelled peas

a spoonful of whole milk ricotta (about 35 g.)

10 g. finely grated pecorino (a couple tablespoons)

Pinch of nutmeg

1 1/2 to 2 oz. (two small handfuls) stemmed young spinach (well-rinsed)

Place a cast skillet in a preheated 450° oven.

Melt the butter with the olive oil in a small sauté pan set over moderate heat. Add the spring onion and garlic, along with a pinch of salt, and gently sweat until the onion has softened (about 5 minutes.)

While the onion cooks, brush the bottom (flat surface) of the polenta with olive oil and add to the hot skillet in the oven. Brush the top with olive oil. Place the pan in the oven.

When the onion is soft, add the asparagus and enough water to come about 2/3 to 3/4 of the way up the sides of the asparagus (in my pan, this was about 1/4 c. water). Season with salt and bring to a boil. Reduce the heat and simmer, stirring occasionally until the asparagus is about 3/4 cooked, or "tender-crisp" (about 5 minutes). Add the peas and bring back to a simmer...continuing to cook and adding more water if the water level dips below 1/4 of the way up the sides of the vegetables. Cook until the asparagus and peas are tender....another 3 minutes after adding the peas. Taste and correct the seasoning.

While the vegetables simmer, mix the ricotta with the pecorino and season to taste with salt, pepper and nutmeg.

When the peas are tender, the polenta should be hot. Remove the pan from the oven and smear the top of the polenta with the ricotta mixture. Set aside in a warm place while you finish the vegetables.

Add the spinach to the pan of vegetables a handful at a time, turning to coat in the vegetables and broth as you do. Cook until the spinach is collapsed (and tender)—adding more water if you would like more vegetable broth. Taste and correct the seasoning. Stir in a drizzle of olive oil.

Transfer the ricotta-topped polenta to a serving plate and mound the vegetables on over all, allowing some to drape over the sides. Pour any liquid remaining in the pan over and around.

(Vegetable Medley adapted from Vegetarian Suppers from Deborah Madison's Kitchen)

http://www.forloveofthetable.com/2017/05/firm-polenta-with-medley-of-spring.html

As published on forloveofthetable.com