Jordan Goldsmith, farmer at Moonrose Farm, Cranston
We make this polenta for breakfast with a poached egg, or for a weeknight dinner with grilled veggies using whatever we have in the field and our own heirloom corn grits. You can use any variety of herbs and greens that are in season.
Ingredients
- 1 large red bell pepper, charred, peeled and seeded
- ½ cup hazelnuts, toasted
- 1 small garlic clove
- 3 tablespoons sherry vinegar
- 1 teaspoon smoked paprika
- 1 pinch crushed red pepper flakes
- ¼ cup golden raisins, soaked in warm water
- ¼ cup extra-virgin olive oil, plus more for polenta and eggplant
- Kosher or sea salt
- Freshly ground pepper
- 3 tablespoons butter
- 3 scallions, washed and sliced
- 1 cup stone-ground polenta
- 4 cups water
- 1 cup packed mixed greens (kale, spinach, chard, arugula, etc.)
- 1 cup mixed tender herbs (parsley, basil, dill, cilantro, chives, etc.)
- 2 tablespoons mascarpone
- 2–3 medium Japanese (or your favorite variety) eggplant, halved lengthwise
Preparation
For the romesco sauce, place bell pepper, hazelnuts, garlic, vinegar, paprika and pepper flakes in food processor. Drain plumped raisins and add. Pulse as you pour in ¼ cup olive oil and process until you have a slightly chunky sauce. Season with salt and pepper to taste and set aside. (This can be made in advance and keeps refrigerated for several days.)
For the polenta, melt butter in a 4-quart saucepan over medium-high heat. Sauté the scallions for about 2 minutes or until they begin to soften. Add the polenta and whisk constantly, toasting it in the butter until fragrant, about 2 minutes. Add the water slowly while whisking to avoid lumps. Bring the polenta to a boil, whisking frequently, then turn the heat down to a low simmer. Continue to cook for about 20–30 minutes, or until the polenta is tender and creamy and all the liquid has been absorbed, stirring every few minutes to avoid scalding.
While the polenta cooks, roughly chop the cooking greens and fresh herbs together. Place in a food processor and pulse, adding 2–3 tablespoons olive oil until you reach a pesto-like consistency.
Once the polenta is cooked, remove from the heat and whisk in the mascarpone cheese until it melts completely. Add the puréed greens and herbs and stir until fully incorporated. Season to taste with salt and pepper. Keep warm while you work on the eggplant.
Lastly, preheat grill or prepare coals for a charcoal grill. Brush eggplant with olive oil and season with salt and pepper. Grill eggplant on both sides to get grill marks and cook until it feels soft when pressed, about 8–10 minutes.
To serve, place a generous scoop of polenta in a large shallow bowl, then top with the eggplant and a large dollop of romesco sauce. Enjoy!
