Spring came late and with a whisper. However, it came bearing gifts; a wonderful harvest. Paired with coconut milk steeped polenta, this recipe is a wonderful welcome to a missed season.
1C Polenta 2C Coconut Milk 1C Water Salt to taste 1 Tbsp Olive Oil 2 Garlic, minced 2 Green Zucchini, chopped 1C Green Peas 1 Asparagus Bunch, sliced tops 1/2 Avocado, diced Lemon Juice Mint finely chopped Cajun Spice to taste
In a pot, heat one tablespoon of olive oil. Sauté minced garlic until fragrant, a minute or two. Add and sauté zucchini, asparagus and green peas. Season with lemon juice and cajun seasonings.
In another pot, heat two cups of coconut milk and water. Add one cup of polenta and salt to taste. Cook for five minutes, stirring intermittently. To assemble, spoon the cooked polenta into a bowl. Top the hot polenta with sautéed spring vegetables, diced avocado and freshly chopped mint. Serve immediately and enjoy.
