By: Adapted from www.mynewroots.org.
Snap up ramps when you see them – they make a very short appearance!
Time: Preparation 45 minutes
Serving: 4
Ingredients
- 4 cups water
- 1 cup polenta
- 1 1/2 tablespoon butter
- 2 onions
- 1/2 pound asparagus
- 1 cup peas
- 1 bunch ramps
- 1 lemon
- 1/2 cup Pecorino Romano
- olive oil
- salt
Preparation
- Heat the water and a large pinch of salt in a large pot over high until simmering. While whisking, slowly pour the polenta into the simmering water. Continue to whisk for 2 minutes, then reduce the heat to low. Cook uncovered, for 30-45 minutes, whisking every 4-5 minutes, until no longer gritty and the consistency is smooth and creamy. If the polenta turns too thick, whisk in more water.Stir in the grated Pecorino.
- Melt the butter in a large skillet over medium heat. Add the onions and a pinch of salt, and sauté about 10 minutes, until golden. Stir in the peas and asparagus, and sauté until just barely cooked, 2-3 minutes. If needed, add a tablespoon or 2 of water if the pan starts to dry out. Add the ramps, and toss to combine. Remove from heat as soon as the ramps are wilted, just 30 seconds or 1 minute. Squeeze half of the lemon on top, and season to taste with salt.
- Scoop a spoonful of polenta onto each plate and top with the vegetables. Drizzle with olive oil and serve with a wedge of lemon.
