Creamy Leek Polenta
with Summer Vegetables
Polenta is a creamy classic, and the addition of fresh summer vegetables makes this a must-try. Author of 7 best-selling books including The Joy of Vegan Baking and Founder of the Food for Thought podcast, Colleen Patrick-Goudreau is the vegan lifestyle expert behind this dish. When preparing the asparagus, hold the stalk with both hands and gently bend. Wherever it breaks is where the stalk meets its end. Cut the asparagus at that point.
INGREDIENTS
- 12 ounces asparagus
- 12 ounces cherry tomatoes
- 6 tablespoons olive oil*
- Salt and pepper*
- 8 ounces almond milk
- 1 cup edamame
- 1 1/2 cups polenta
- 4 tablespoons vegan butter
- *not included
INSTRUCTIONS
Slice the leeks crosswise into rounds about 1/4-inch thick and put into a colander. Run them under cold water to remove any dirt, shake dry and set aside. Rinse, dry, trim, and cut the asparagus into 2-inch pieces. Rinse the tomatoes.
In a large pot, heat 2 tablespoons of oil over medium-high heat. Add the leeks and cook, stirring occasionally until softened, about 4 minutes. Season the leeks with salt and pepper and add 3 cups of water and the almond milk; bring to a boil.
In a large skillet, heat 2 tablespoons of oil on medium-high heat. Once hot, add the asparagus and cook, shaking the pan frequently, until it’s browned in places and tender, about 3 minutes. Add the tomatoes and cover skillet. Cook for about a minute and then add the edamame and 1/2 cup of water. Season with salt and pepper and cook until liquid is reduced by half; remove from the heat and cover to keep warm.
Once the liquid in the pot is boiling, slowly pour in the polenta while whisking simultaneously. Whisking is essential, or the cornmeal will clump up. Cook until the mixture is thick and creamy, whisking continuously for about 5 to 7 minutes. Add the vegan butter and season with salt and pepper to taste.
Put a scoop of the polenta in a shallow bowl and top with the vegetables, drizzle with a little of the sauce from the skillet and serve hot.