When I am eliminating dairy, gluten, sugar and more I happily make due with over-sized salads and vegetables galore, but after awhile I find I miss the creamy experience that is more challenging to obtain without my favorite cheeses and dairy products. Emulsified dressings and sauces without dairy are lovely for salads and this Dijon Sauce is especially nice drizzled across Roasted Asparagus.
As the issues with gluten have become more obvious to the public the food industry has responded with tons of interesting products. While these are certainly wonderful for the occasional treat, I try to avoid these processed gluten-free products as well. Slowly simmered polenta is a creamy, starchy side with a minimal amount of ingredients. If you are not avoiding meat as well, use a flavorful, nutrient filled broth, homemade if available.
Try these two dishes together with your favorite salad topped with a few nuts or beans for an extra boost of protein.
Start with the Creamy Polenta and once it starts to feel smooth, roast the asparagus and whip up the sauce.
Creamy Polenta
1 cup dry medium grind polenta corn
4 cups broth or water
1 tablespoon extra-virgin olive oil
1 teaspoon salt, more or less depending on your taste and whether the broth is salted or not
Soak the polenta in a cup of broth or water. This has a way of reducing the initial clumps when you add the polenta to the simmering broth. Arguably, the longer you soak it, the less time needed to simmer.
Bring the broth or water to a boil. Reduce to a simmer on low heat. Slowly pour the wet polenta into the hot broth while whisking to combine. If you have any residual polenta in your soaking dish, add water, swirl and dump in with the broth.
Simmer the broth and polenta for at least 15 minutes, stirring occasionally with a wooden spoon to make sure it is not sticking to the bottom. It will sputter and bubble like lava, reduce it so that is only sputtering occasionally. Continue to simmer and stir as long as desired until it is your desired creamy consistency. If it appears dry or sticks to the bottom add more water or broth.
Taste with care as this starchy side is searingly hot. Add more salt as desired. Finish with the extra-virgin olive oil for a bit more flavor.
Meanwhile, start this asparagus dish:
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Dijon Asparagus
1 bunch asparagus
1 tablespoon dijon mustard
1 teaspoon apple cider vinegar, white wine or champagne vinegar
2 tablespoon extra-virgin oil and a splash more for roasting the asparagus
1 pinch salt
1 pinch black pepper, optional
Preheat the oven to 400.
Trim the asparagus by breaking the ends off. Toss with a splash of olive oil and rub around until lightly coated. Sprinkle the stems with a pinch of salt.
Spread out on a roasting pan. Roast for 10-15 minutes, tossing half way through roasting until the asparagus is to your desired tenderness.
Meanwhile, whisk together the dijon and vinegar. Slowly whisk in the rest of the extra virgin olive oil until it appears thick. Taste. Add a pinch of salt and fresh black pepper to taste.
To finish, drizzle the dijon sauce on the hot asparagus or alongside as a dipping sauce. Sprinkle both with fresh herbs and a sprinkle of nuts, if desired.