Ingredients
7 1/2 cups water
2 cups polenta
3 tablespoons butter
1 large leek
10 ounces peas, thawed if using frozen
4 cups spinach leaves, roughly chopped
1/4 cup chiffonade of mint
salt and pepper to taste
Method
Sources
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German V-blade slicer — safer than flat mandoline, multiple inserts
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Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
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In a large pot, bring water to a rolling boil. Pour polenta in a very slow, thin stream, whisking constantly. Switch to a wooden spoon and stir for two minutes. Reduce heat to lowest setting and cover pot. Cook for about 30 minutes, stirring for one full minute every 10 minutes. While the polenta is cooking, prepare the vegetables. Cut off the tough green ends of the leek and slice in half lengthwise. Thinly slice the leek and rinse very well with cold water. Allow to drain. In a large, shallow pan, add butter and melt over medium-high heat. Add leeks and saute until slightly caramelized and soft, about 10 minutes. Add peas and cook until warmed through, another minute or so. Add cooked vegetables, chopped spinach, and mint to the cooked polenta and stir well. Add plenty of salt and pepper, to taste. Serve immediately with a poached egg on top, if desired.