On the Veggie Train Again

Today marks two weeks meat free for me (again). I've waffled back and forth between Vegetarianism and other specialty diets over the years. My favorite "diet" has to be from back in high school when I shared three bags of Cheetos, a Hostess Apple Pie, and an Orange Crush with a friend almost every day for lunch! Eating veggie or not has always included both ethical and health considerations for me and I'll never try to convince anyone to eat one way or another. However, it is undisputed that the more fruits and veggies we each eat the better it is for us. So, today I wanted to share my favorite vegetarian dish of the past two weeks. I swiped the plate clean and both my hubby and 7-year old agreed it was delicious. Hoyt, at 4, wasn't excited to eat it but he didn't fight it any worse than any other veggie dish. The dish took about an hour to make but this is just because it's new and I had to figure it out a bit as I went. I think it's important to turn making any new recipe into an event so that you don't feel pressure. Give yourself some time to play with your food so that there is space for joy in the making as well as in the eating. If it doesn't turn out as well as you hoped, you can always reward your efforts with a just dessert:-)

Creamed Corn Polenta with Asparagus and Shitake Mushrooms

PREPARING THE CORN
Bring a large pot of water to a boil.
Drop in two fresh cobs of corn with a little salt. 
(The sauce was so good that next time I'll make more.)
When the corn is tender, take the cobs out to cool. Save the water.
Slice the kernels off the cooled cobs. Keep one pile for the Polenta and one for the sauce.
(You could use frozen corn if corn isn't in season.Use one cup for the Polenta and one cup or more for the sauce.)

PREPARE THE POLENTA
Follow package directions to make one cup Polenta (use the corn cooking water instead of broth or water). Once the polenta tightens up in the pan, add corn kernels with some salt, pepper, and a little butter or olive oil if you like. Pour the polenta into a smallish greased brownie pan. Smooth out the top and set aside to firm up.After 10 minutes or more, turn the polenta out off the pan and cut into serving size pieces.
(The recipe I adapted suggested you then top the polenta pieces with olive oil and broil but I didn't want to spend the time and really didn't miss it.)

STEAM ASPARAGUS
With time at a premium for me I kept this step simple and simply steamed my asparagus. Just do a google search and you'll find a myriad of ways to cook the asparagus. Any way you cook it is fine!

SAUTE SHITAKE MUSHROOMS
I sauteed 6 oz. of shitake mushrooms in olive oil just until they were tender and warm.

THE SAUCE!!!!!
(Yes this version has cream - so much for the health benefits;-) Still I have no doubt it's better than a cheeseburger. If you are vegan or want to make it healthier you could use Soy Milk, Rice Milk, or Coconut Milk instead of the cream.)

Saute 1 or 2 chopped shallot in olive oil until translucent.
(I love shallots and use them in place of garlic and onions in most of my recipes. If you don't have shallots a sweet onion and garlic would be perfect.)

Add the second half of your corn kernels to the pan and season with salt and pepper. Add 3/4 cup of cream.

PULLING IT TOGETHER
Place a slice of polenta in the middle of the plate. Nuzzle an asparagus bundle in next to the Polenta. Top with a spoonful of the creamed corn. Sprinkle the Shitakes on top and then drizzle a bit more of the cream on top. Yum yum yum! I can't wait to make this again.

If you make it, please tell us how it goes. Here's your shopping list...
2+ cobs of fresh corn or 2 cups of frozen kernels.
Salt, pepper, olive oil (or butter)
1 cup Polenta or Cornmeal and 3 cups of cooking water from the corn.
1 bunch asparagus
6 oz. or more Shitake mushrooms + (our kids don't eat mushrooms so I'd double this for 4 adults.)
1-2 shallots or 1/2 sweet onion and garlic clove chopped
3/4 cup organic cream