Zuni Cafe Polenta with Veggies (Whimsical Wedding- Year Two: Volume 6; September, 2011)

Prep time: 15 min
Cook time: 1 hour, 45 min
Ready in: 2 hours
Serves: 6

Ingredients:
POLENTA:
7 1/2 c. water
1 1/2 c. coarsely ground polenta
3 tsp. salt
3 T. unsalted butter
Parmigiano-Reggiano (for garnish)

VEGGIES:
2-3 T. extra virgin olive oil
4 cloves of garlic- minced
1 large zucchini- chopped
1 small leek- chopped
1 bunch of asparagus- chopped
Salt (to taste)
Pepper (to taste)

Directions:
- Bring water to a simmer
- Whisk in polenta
- Stir until the water returns to a simmer
- Reduce heat until the polenta only bubbles and sputters occasionally, and cook, uncovered and stirring as needed, until thick but still fluid, about 1 hour
- If polenta becomes stiff, add a trickle of water
- Add salt and butter
- Transfer polenta to a double boiler set over simmering water, and cover
- Allow to rest that way for at least 30 min, up to a few hours, depending on your schedule
- Meanwhile, preheat oil in a small pan over medium heat
- Add garlic and saute until fragrant, about 1 min
- Add leek and saute until soft, about 2 min
- Add asparagus and saute until bright green, about 3- 5 min
- Add zucchini and saute until all vegetables are tender, about 3-5 more min
- Add salt and pepper to taste
- Serve polenta and veggies hot, with Parmigiano-Reggiano to taste


*Lindsay found polenta recipe here