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Cheesy Polenta with Vegetables from Death with All the Trimmings novel by Lucy Burdette

Cheesy Polenta with Vegetables

Chef Edel's Cheesy Polenta with Spring Vegetables and Parmesan Crisps
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Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American

Ingredients
  

Vegetables

  • 3 carrots
  • 2 radishes
  • 1 small white onion
  • big handful of snow peas
  • 1 cup broccoli florets (or asparagus, fiddleheads, or green beans)

Parmesan Crisps

  • 2 oz fresh Parmesan, grated (use a block of cheese, not the stuff in a green container)

Cheesy Polenta

  • 2 cups chicken broth
  • 1 cup water
  • 1 cup cornmeal grits or polenta
  • 1 cup cheddar cheese, grated
  • 2 Tbsp butter

Instructions
 

Vegetables

  • Clean all the veggies and cut them into bite-sized pieces.
  • Toss with 1-2 Tbsp. oil
  • Air fry at 400 for 15-30 minutes as needed for roasting OR
    Bake at 425 for 30 minutes in oven

Parmesan Crisps

  • Heat the oven to 400°F.
  • Grate the Parmesan using the large holes of a grater.
  • Cover a cookie sheet with parchment paper and grease the paper, or use a silicone baking liner on the cookie sheet.
  • Drop the grated cheese into small mounds, about 1 tablespoon each, leaving an inch or more of space between them.
  • Bake at 400°F for 4 to 5 minutes, watching carefully so they don't burn.
    At first the cheese will melt and bubble; then it will gradually turn golden. Take them out FAST!

Cheesy Polenta

  • Bring the water and the broth to a boil, and slowly add the grits or polenta.
  • Reduce to low heat and simmer for about 2½ minutes, whisking often to keep lumps from forming and to keep it from sticking to the pan. (Take care, because the grits will pop and can burn the chef.)
  • Mix in the cheese and butter, and set aside.
  • Serve the vegetables on the hot polenta, garnished with Parmesan wafers.
Keyword Broccoli, cheese, Christmas, polenta, roasted, savory