doesn't this look tasty?

Polenta with mushrooms, string beans and leeks
[images from epicurious]

We bought some polenta made from two varieties of heirloom corn at the farmer's market in Greenpoint last weekend. And tonight's the night to attempt to cook it. I am pretty excited!

Some recipes I am considering from Epicurious:

Polenta with Green Beans, Mushrooms, Peas, and Leeks

• 3/4 pound green beans, trimmed
• 1 cup fresh shelled peas (12 to 14 ounces in pods)
• 4 cups whole milk
• 2 1/2 cups vegetable broth
• 1 3/4 cups polenta (coarse cornmeal)*
• 2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
• 1 1/2 cups dry white vermouth
• 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
• 3 tablespoons heavy whipping cream
• 3 tablespoons olive oil
• 1 pound assorted wild mushrooms (such as crimini, small portobello, and shiitake), stemmed, caps cut into wedges
• 3 large shallots, sliced (about 3/4 cup)
• 2 tablespoons chopped fresh Italian parsley, divided
• 2 teaspoons chopped fresh thyme

Blanch green beans 1 minute in boiling water. Add peas and cook until both beans and peas are crisp-tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut beans on diagonal into 1-inch pieces. Set beans and peas aside.

Bring milk and broth to boil in large saucepan over high heat. Reduce heat to medium. Gradually whisk in polenta. Reduce heat to low. Cook until polenta is very thick, whisking almost constantly, about 10 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.

Meanwhile, combine leeks and vermouth in medium saucepan. Boil over medium-high heat until reduced to 1/3 cup, 8 minutes. Remove from heat. Gradually whisk in butter, allowing each addition to melt before adding next. Add cream and whisk over very low heat to blend. Season with salt and pepper. Set aside.

Heat oil in large skillet over medium-high heat. Add mushrooms and sauté until almost tender, 5 minutes. Stir in shallots, 1 tablespoon parsley, and thyme. Sauté until mushrooms are very tender, about 5 minutes. Add beans and peas, tossing to coat.

Rewarm polenta and spoon into large shallow bowl. Top with green bean mixture and remaining 1 tablespoon parsley. Rewarm leeks over low heat, whisking constantly; spoon evenly over polenta.

or...

Polenta and Vegetables with Roasted Red Pepper Sauce

• 1 cup uncooked instant polenta
• 2/3 cup grated Parmesan, divided
• 1/8–1/4 teaspoon cayenne pepper
• Vegetable oil cooking spray
• 2 cloves garlic, chopped
• 2 tablespoon chopped fresh thyme (or oregano) or 1 tablespoon dried
• cup fresh lemon juice
• 1 tablespoon olive oil
• 8 asparagus stalks, ends trimmed
• 8 scallions, trimmed
• 2 small Japanese or Italian eggplants, trimmed and halved
• 1 medium-large yellow squash (about pound), cut into 1/3-inch-thick slices
• 1 cup cherry tomatoes

Sauce

• 1 jar (12 ounces) prepared roasted red peppers, drained
• 1/3 cup vegetable (or chicken) broth
• 1 large clove garlic, chopped
• 3 tablespoon chopped fresh chives, basil or parsley (plus extra for garnish)
• 1 tablespoon balsamic vinegar

Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9-inch pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.


But what I'll probably do, which I always do, is make some amalgamation of vegetarian polenta recipes from Epicurious. The mushrooms for sure. Asparagus if I can get a nice bunch. Fresh tomatoes sauteed in the pan. A bit of fresh mozzarella. Some Reggiano Parmesan. Oh and some zucchini, cooked in a dry pan to get a good sear on it.