Polenta and Spring Vegetables are a great combo. This is a variation on the theme where the polenta is first cooked, then shaped into cubes and fried. Cook it ahead of time and refrigerate for an hour or overnight. Alternately, you can use leftover polenta from another meal.
Cook the polenta: In a medium-sized heavy-bottom pot, saute 1 C. thinly sliced green garlic leaves in 2 T. butter or olive oil until soft. Add 8 C. water and bring to a boil, then simmer for 5 minutes. Add 2 C. dry polenta, pouring in thin stream while stirring to prevent clumping. Cook, stirring frequently, until the polenta grains are soft and making a thick porridge. Add 1/2 C. Asiago cheese and season generously with salt and pepper.
Pour the polenta into a 9 x 12 baking pan, Pyrex dish, or other similar container. Refrigerate for 1 hour or overnight.
Prep your vegetables: Wash and snap the bases off 1/2 bunch of Asparagus, then cut into 2″ pieces. Trim 1 C. snap peas and cut each one in half (or shell English Peas to make 1 C.) Wash 4 C. of Spinach or Kale leaves (or a mixture of both) and spin dry.
Thinly slice the white part of 1 stem of Green Garlic.
Cut the polenta into 2″ squares and separate them. Heat safflower or other high-heat oil in a non-stick or well-season cast iron skillet and fry the polenta squares in batches, on both sides. Transfer to a warm oven.
In a wok or cast iron skillet, heat 2 T. olive oil and saute the garlic and asparagus for 3 minutes, then add the Peas and greens. Cook for another two minutes, until the peas are tender and the greens just wilted.
Serve the vegetables atop the polenta squares, with more grated Asiago cheese on the side.