Spring Fresh: Try These Light Spring Recipes
Celebrate the season with tasty, nutritious greens and cool-weather herbs.
May/June 2003
By Susan Belsinger
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Opposite:?Here sits a full plate of nutrients from springtime polenta, lightly seasoned mushrooms, and mixed green vegetables.
Photography by Joe Coca
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If you live in the South, spring is well under way and summer produce is on the horizon. In the North, you’re just getting your first taste of spring produce. The rest of the country? Somewhere in between. Wherever you live, though, the fresh, wholesome flavors of this spring menu are easy to come by, both in the market and in the kitchen. For a full complement of green, add a salad of watercress and sliced strawberries, dressed with a simple vinaigrette.
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Polenta with Leeks, Wilted Greens and Mushrooms
Serves 6
Spinach can be used for this dish, but chard, beet, and dandelion greens are even better this time of year—and they add wonderful nutrients. The herbs in the polenta add a sprightly flavor; use one or a combination. The polenta can be served homestyle straight from the pot—soft and thick—with the topping spooned over all, or prepared in advance as described here. If time is short, buy prepared polenta at the grocery store. While your topping is cooking, slice and sauté or grill the polenta.
Polenta:
11/2 quarts water
11/2 teaspoons salt
11/2 cups stone-ground cornmeal
2 cloves garlic, minced (optional)
About 1/2 cup fresh chopped parsley and chives
1/2 cup freshly grated Parmesan cheese
Bring the water to a boil in 1 large nonreactive pot. Add salt and slowly stir the cornmeal into the boiling water in a steady stream, stirring continuously. When the mixture begins to bubble, reduce heat to low. Cook, stirring regularly so that it doesn’t stick, for 35 to 40 minutes; stir the garlic, herbs, and Parmesan in during the last 5 to 10 minutes. The polenta should be thick. At this point, it can be served hot or molded and cooled as follows.
If molded, pour the polenta into a lightly oiled loaf pan. When cool, turn out of the pan and slice 5/8-inch thick, then cut each slice in half. Lightly brush the squares with olive oil and place them on a baking sheet under the broiler, on a griddle over medium heat, or on a grill over a medium hot fire. Depending on your heat source, the polenta should be cooked for 3 to 5 minutes on each side, or until it is golden brown on the edges. Assemble the dish immediately or reheat the polenta when you are ready to assemble.
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