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
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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
-
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
-
1/2 teaspoon
red pepper flakes
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salt and pepper, to taste
Directions
- Grilled Polenta
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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.)
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Remove from heat and stir in the nutritional yeast, oregano and olives. Season to taste, if necessary.
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Pour mixture into prepared pan and spread into an even layer. Transfer to refrigerator and chill until set.
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Once set, invert pan onto work surface. Remove parchment and cut polenta into desired shape, such as rounds or 1x3" sticks.
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Reserve for later grilling (last up to 4 days refrigerated), or, preheat griddle.
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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.)
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Serve warm or room temperature with ramp chimichurri.
- Ramp Chimichurri
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Pulse all ingredients in a food processor until ingredients are just blended together, but still chunky.
I am a self-trained vegan chef, pastry chef and baker. More recently, I founded Anita's Yogurt in Brooklyn, NY. Anita's Coconut Yogurt is now available from coast-to-coast and for nationwide delivery from our website. I still frequently bake desserts for my daughter and post recipe videos on instagram. Currently baking: Kombucha Muffins From Jerrelle Guy, Genius Nut and Seed bread from Sarah Britton.
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