Author Notes: This appetizer was prepared and served at a class I taught on appetizers and cocktail parings. Each dish featured a spring ingredient. Although I had not previously cooked with ramps, they seemed like a must.
Since they are so delicate in comparison to scallions and onions, I decided to keep them raw. The resulting sauce was tangy and fresh. The perfect counterbalance to the creamy, rich polenta. —Anitalectric
Serves: 8
Ingredients
Grilled Polenta
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4
cups cornmeal
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2
cups vegetable stock
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1
can coconut milk
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1/2
cup kalamata olives
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1/4
cup olive oil
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2
tablespoons honey
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3
tablespoons nutritional yeast
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2
tablespoons oregano
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salt and pepper, to taste
Ramp Chimichurri
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2
bunches ramps, rough chopped
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1
bunch parsley, rough chopped
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1
bunch cilantro, rough chopped
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1/2
cup red wine vinegar
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1/4
cup extra virgin olive oil
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1/2
teaspoon red pepper flakes
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salt and pepper, to taste
Directions
Grilled Polenta
- Oil a half size sheet pan and line with parchment. Oil the parchment lightly.
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Bring 4 cups water, vegetable stock, honey, olive oil and salt to boil. While whisking, add the cornmeal in a steady stream. Whisk in the coconut milk, and a splash or two of water, if necessary, to get a smooth, lump-free consistency.
Continue cooking over low heat until thickened and bubbling, about 5 minutes. (*I use regular corn meal, for fast cooking. If using coarse ground cornmeal, or polenta, cook an additional 10-15 mins until soft.)
- Remove from heat and stir in the nutritional yeast, oregano and olives. Season to taste, if necessary.
- Pour mixture into prepared pan and spread into an even layer. Transfer to refrigerator and chill until set.
- Once set, invert pan onto work surface. Remove parchment and cut polenta into desired shape, such as rounds or 1×3″ sticks.
- Reserve for later grilling (last up to 4 days refrigerated), or, preheat griddle.
- Brush hot griddle with olive oil and grill polenta about 8-10 minutes per side, until golden and crisp on the outside. (Please note: finer ground cornmeal sticks more and requires a well seasoned cooking surface.)
- Serve warm or room temperature with ramp chimichurri.
Ramp Chimichurri
- Pulse all ingredients in a food processor until ingredients are just blended together, but still chunky.