Gremolata is a fresh, parsley-forward seasoning blend traditionally used as a finish for the Italian dish osso buco. When I tried it for the first time, I was shocked by the bright, dynamic flavor evoked by these commonly used ingredients.
In this vegetable-based dish, I harness gremolata’s potential and challenge the culinary establishment’s traditional use of the condiment with luscious results. A solid base of creamy polenta is topped with crunchy roasted spring vegetables and a blooming helping of gremolata for a combination that breathes new life into traditional flavors. Consider adding a drizzle of hemp oil – available in the health section at most well-stocked grocery stores – to finish this dish. In addition to its purported health benefits, it has a nutty flavor reminiscent of pistachio.
Creamy Polenta with Roasted Spring Vegetables and Gremolata
People are also reading…
Serves | 6 |
Polenta
- 4 cups water
- 1 cup stone-ground cornmeal
- 1 Tbsp kosher salt
- 1 cup freshly grated Parmesan, plus more for serving
- ¼ cup sour cream
- 1 Tbsp unsalted butter
Roasted Spring vegetables
- 12 medium rainbow carrots, halved lengthwise
- 12 small radishes, uncut
- 1 pound shiitake mushrooms, stemmed and quartered
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp kosher salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
Gremolata
- 1 cup fresh parsley, minced
- 3 tsp lemon zest
- 2 cloves garlic, minced
- 1 tsp kosher salt
| Preparation - Polenta| Bring a medium saucepan of water to a boil. Reduce heat to medium-low; add cornmeal, whisking constantly to make sure there are no lumps. Add salt; cook for 10 minutes, stirring constantly until thick. Turn off heat; add cheese, sour cream and butter. Season to taste.
| Preparation - Roasted Spring Vegetables| Preheat the oven to 450°F. In a large bowl, combine carrots, radishes and mushrooms. Drizzle with olive oil; add salt, paprika and garlic powder and toss well to combine thoroughly. Transfer seasoned vegetables to a baking sheet and spread out evenly. Roast for 20 minutes or until the veggies are medium brown.
| Preparation - Gremolata| In a medium bowl, combine parsley, lemon zest and garlic; season with salt.
| To Serve | Divide polenta evenly among serving bowls; sprinkle additional cheese on top. Top polenta with roasted spring vegetables and gremolata.