Roasted Summer Vegetables over Polenta
I received, roma tomatoes, cherry tomatoes, lettuce, baby bok choy, a delicata squash, a zucchini, and an eggplant.
There was a preview email for the ingredients so I saved this recipe to use up as much of the share as possible. There were so many veggies (I had a few leftover zucchini from my parent's garden and purchased another eggplant) that I ended up doubling the recipe to use everything.
Recipe slightly adapted from Half Baked Harvest.
1 cup dry polenta
-4 cups water or milk I like using 2 cups milk + 2 cups water
-1/3 cup shredded parmesan cheese
-1/2 cup fresh herbs (I used dill and chives)
-2 tablespoons butter
-2-3 small zucchini sliced into rounds
-1-2 ears corn, cooked and cut off the cob
-2 tablespoons olive oil
-2 tablespoons maple syrup
-1 teaspoon chili powder
-salt and pepper to taste
-4-6 soft-boiled eggs
Preheat oven to 400°. Add the asparagus, zucchini, eggplant and corn to a large sheet pan (you might need two). Drizzle with olive oil, maple syrup, chili powder, salt and pepper. Toss well to coat. Roast for 10-12 minutes. Then stir the veggies around and roast an additional 5-7 minutes or until the vegetables are starting to caramelize.
When the vegetables are almost done make the polenta. Pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 10 to 12 minutes. Stir in the parmesan cheese, 2 tablespoons butter, salt, and pepper.
Meanwhile, heat 6 tablespoons butter in a small pot until melted and starting to foam. Remove from the heat and whisk in the harissa paste.
To serve, divide the polenta among four bowls, top with the roasted vegetables and a soft-boiled egg (or two). Drizzle with the harissa butter and top with herbs.