Spring Vegetable Polenta Bake

There are several steps to this recipe, so it’s not one to make last minute.  But it’s an easy way to turn a CSA box into a substantial meal.

Follow the directions to cook 1 C. dried polenta (different polentas use different amounts of water).  Add 1 T. olive oil and 3 T. minced green garlic leaves to the water.  When it starts to thicken up, season with plenty of salt and pepper to taste.  Add 1 C. grated gruyere cheese (you can also use goat chevre) to the polenta and stir it in to combine.

Meanwhile, clean and trim leeks to make 2 C.  Saute in a large skillet in 2 T. olive oil over low heat until very soft.  Add 2 C. sliced portabello or crimini mushrooms and season with salt and pepper.

When the polenta is creamy and thick, pour it into a bowl and then refrigerate for at least 1/2 hour.

Empty the leeks into a 9×13 baking dish.

Trim 1 bunch of asparagus, then cut into 1 inch pieces.  Cut pieces thicker than your index finger in half lengthwise.

Trim the ends off 3-4 small heads of broccoli, then peel the stems.  Chop the the stems and florets roughly the same size as the asparagus.

(Optional:  Shell 1/2 lb. English peas).

Toss the vegetables in a bowl with 1 T. olive oil plus salt and pepper.  Then arrange on top of the leeks.

Mince green garlic stems to make 3 T. and sprinkle over the veggies.

Using a large spoon, transfer the polenta to the baking dish and cover the vegetables completely with it.  Use the spoon to smooth the polenta out.

Top the polenta with more grated Gruyere cheese.

Bake the casserole for 30 minutes, or until the top is browned and bubbling.  Serve hot with a salad.

CLICK HERE FOR MEMBER NEWS

Why aren’t Farmers using more water now that the drought is over?

The timing of the first real “heatwave” of 2017 here this week on the farm coincided with another “first” for the year.  We started irrigating crops a few in late April, but it wasn’t until Monday that we started watering … Continue reading

Is Imported “Organic” Food really Organic?

When Terra Firma Farm started back in the late 20th century, we were the 17th organic farm to become certified organic in the Solano-Yolo counties region.  Back then, organic farms certified each other, banding together to create standards and check … Continue reading

The Year of the Fungus

One of the secrets to the success of organic agriculture in California is something that non-farmers often assume is a liability:  the lack of rainfall in our state. Yes, water is the source of life for everything on earth, including … Continue reading