Polenta

• 2 1/2 cups water
• 1/2 cup dry polenta or cornmeal
• 3/4 teaspoon salt
• 1 teaspoon granulated onion powder ( or garlic powder )
• 1/4 teaspoon pepper ( white pepper is nice )
• 2–3 tablespoons olive oil ( or butter, or 1/4 cup goat cheese)

Spring Veggies:

(4-5 cups veggies – here is what I used but feel free to sub other options below)

• 1 cup morel mushrooms ( brush them clean, don’t wet) see other options
• 1 cup porcini mushrooms ( brush them clean, don’t wet) see other options
• 2 cups asparagus , tough ends removed, cut into 1-2 inch slices
• 1 cup fiddlehead ferns ( optional, see other options)
• handful pea shoots ( optional)
• Other options: cremini mushrooms, spring peas, snow peas, english peas, edamame, green beans
• 1 tablespoon olive oil
• 1 shallot, chopped
• 2 tablespoons sherry wine, white wine or water
• salt and pepper to taste
• 1 teaspoon fresh thyme ( or tarragon)

2 tablespoons Gremolata: get the recipe here!