Grilled Garlic Polenta with Braised Rainbow Chard, Baby carrots and Asparagus
As part of our Vernal Equinox celebration, we offer a pleasing Mediterranean entree that just happens to be vegan. You can add dairy if you prefer or if your diet allows. With this garlic grilled polenta, you want to make it thick enough to stand up to being grilled, but loose enough to be fork friendly. Swiss chard is loaded with nutrients, and, adds a great pop of color in addition to varying the textures of the dish. We round it out with baby carrots and asparagus to welcome spring.
This dish can be both filling and light at the same time. Enjoy it with a dry wine and Vivaldi on in the background, for a baroque vernal equinox experience. Or, come into the 20th century a couple decades late with Turn Turn Turn. Or, maybe you want something more contemporary. Pick your songs. Hell, don’t play any music. The sounds of nature through the now open window are music enough. Just enjoy this garlic grilled polenta and welcome spring.
Grilled Garlic Polenta with Braised Rainbow Chard, Baby carrots and Asparagus
Ingredients
- 1 cup dry polenta
- 2 cups vegetable stock
- 2 cups Coconut, almond, or oat milk
- 1/4 cup roasted garlic in oil (method to follow)
- 1/2 cup vegan parmesan cheese
- 1/4 cup vegan butter
- 2 Tbsp chopped fresh herbs
- salt and pepper to taste
- For the Rainbow chard:
- 8 cups Thick sliced rainbow chard
- 2 Tbsp chopped fresh garlic
- oil to cook
- 1 cup slow roasted tomatoes
- salt and pepper to taste
- For the sides:
- 12 each baby carrots
- 20 each asparagus spears
- Oil to coat
- salt and pepper
Instructions
- Slow roast the tomatoes for the chard: Split baby tomatoes, toss in olive oil with salt and pepper. Place on a sheet pan and roast in a preheated 250 degree oven for 1 hour.
- Roast the garlic: Place 1/4 cup whole cloves in a pan covered in olive oil. roast in the same oven for 30 minutes. Check the color. They should be very lightly brown, but soft. You want them to smush when you squeeze. Give more time if necessary. When done, cool and strain. Chop the garlic into a paste.
- Put the stock and milk in a heavy gauge wide pot. Bring to a boil and slowly pour in the polenta while whisking continuously to prevent lumps. Add in the garlic and lower the heat. Continue whisking, and add in salt and pepper.
- Use a wooden spoon to stir the polenta. If lumps have occured, you can add a little liquid to help smooth them out. Keep stirring frequently to prevent sticking. Cook down the liquid until it is relatively thick (about 5 minutes). You want some liquidity, but not too much.
- When it is thick enough, remove from heat and add in the cheese, butter, and herbs. Mix in well.
- Transfer mixture into a shallow flat pan coated with pan spray and smooth out into the shape of the pan. Allow this to cool until it is solid, preferably in the fridge.
- When it is cool, cut whatever shapes you want: squares, rectangles, diamonds, triangles, rounds. It's up to you.
- Heat a grill or grille pan. Spray the polenta with pan spray and place on the hot grill to put grille marks on it.
- Place the polenta on a sheet pan and heat in a sheet pan. Place in a 400 degree oven for about 10 minutes, until it is hot. Don't heat until it is about 10 minutes from service time.
- Toss the asparagus and carrots separately in oil, salt, and pepper. Place in sheet pans. Roast the carrots about 20 to 25 minutes. The asparagus should take 8 to 10 minutes.
- Heat a large saute pan over high heat. Put in a good amount of olive oil. Add in the garlic, it should sizzle. cook for about 30 seconds, stirring occasionally. Add in the chard and stir. Add salt and pepper. Continue stirring. The greens will begin to get soft and exude a lot of moisture in a minute or 2. The 8 cups should cook down to less than 1/2 that.
- Toss in the tomatoes and stir in. Then remove from the heat and strain out most, but not all of the liquid.
- When everything has been heated and cooked through, place the polenta on a plate, top with the chard. Prop the carrots and asparagus against the polenta decoratively. Spoon some of the juice from the chard over the top. Enjoy!