Two ways to turn a pile of vegetables into a solid meal. The polenta can be made in advance and used later: this recipe should make enough for two meals.
Bring 5 C. of salted water to a boil. Add 1 C. polenta in a slow stream, stirring to mix. Lower the heat to a simmer and add 1 T. butter or olive oil. Cook, stirring frequently, until the polenta is creamy and smooth.
Clean 1 stem of green garlic and chop both the white and green parts. Add to the polenta after it’s been cooking about 10 minutes.
Combine the polenta in a bowl with 1/2 C. goat chevre. Stir well, then refrigerate for half an hour.
When the polenta has cooled and firmed up, scoop it into 2 inch balls. Heat2 T. coconut oil in a non-stick or cast iron skillet. Press the balls down to make patties and fry until they are light brown and crispy. Flip and repeat.
Alternative #1: Salad
Separate the leaves of 1/2 head of lettuce and wash, then spin dry.
Soak and dry 4 C. spinach or arugula leaves (or half of each).
Grate or julienne 3 carrots.
Toss with your favorite vinagrette.
Alternative #2: With Sauteed Vegetables
Trim and chop 1 bunch of asparagus.
Wash 1 leek and cut into julienne strips.
Trim 1 C. snap peas and cut in half.
Saute the leeks in 2 T. olive oil on low heat until very soft, then add the asparagus and raise the heat. Add salt and pepper. When the asparagus is just tender, add the peas and cook another 3 minutes. Drizzle the juice of1/2 a lemon mixed with 1 T. dijon mustard over the veggies.
Serve the polenta topped with vegetables.