Recipes

Oven-Roasted Polenta with Black Olives, Morel Mushroom Ragout and Grilled Spring Asparagus

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Ingredients:

24

Directions:

Polenta
1 stick (4 oz.) butter
2 tablespoons chopped garlic
2 quarts chicken or vegetable stock
1-1/2 quarts milk
1-1/2 lbs. yellow corn meal
3 cups Lindsay® Sliced Ripe Olives
2 cups (8 oz.) grated Parmesan cheese
Salt and black pepper to taste
2 teaspoons chopped fresh rosemary
Olive oil as needed

Mushroom Ragout
2 medium yellow onions, sliced
2 tablespoons butter
4 cups sliced fresh morel mushrooms
2 cups sliced oyster mushrooms
2 tablespoons chopped garlic
2 cups shredded red chard leaves
2 tomatoes, diced
2 cups chicken or vegetable stock
Salt and black pepper to taste
Chopped fresh thyme to taste

Grilled Asparagus
4 lb. medium asparagus
Salted water
Ice water
1 cup olive oil
1/4 cup balsamic vinegar
1 large red onion (12 oz.), thinly sliced
Salt to taste
Crushed red chili pepper flakes to taste

Garnish
Shaved or grated Parmesan cheese