What could be better than discovering you live near an amazing farmers market? Well, driving by and stopping at it with $5 in your pocket, that’s what! We live near the West Allis Farmers Market (I’ll take pictures next time I go) and it was great, with $5 I was able to get carrots, asparagus, and some summer squash. In my fridge I had some left-over uncooked broccoli, chopped red onions, mushrooms and tomatoes and of course polenta cakes from my last post, so here is the recipe, and just look at the colors!
Ingredients
- 1 bunch asparagus
- 4 carrots peeled and chopped
- 4 summer squash zucchini
- 1-2 cups chopped broccoli
- 2 tbs chopped red onions
- 2 tbs olive oil
- 2 garlic cloves
- polenta cakes
- 2 to matoes
- shaved parmesan cheese
- salt and pepper to taste I also added oregano and parsley flakes on top of the polenta cakes
Instructions
- Cut, clean, and prep all the vegetables except the tomatoes (those are for the polenta cakes. Preheat oven to 350. In a pot big enough to fit all the veggies add the olive oil and saute the onions and garlic. Next add the carrots, then let cook for 5 minutes, add the remaining vegetables and saute until done (about 15-25 minutes). Sprinkle with salt and pepper
- On an aluminum foil lined baking sheet cut polenta into small squares, on top of each square add a slice of tomato, or half a slice of tomato. Season with salt, pepper, oregano and parsley flakes, then add on a sliver of shaved Parmesan cheese. Bake until cheese melts (about 10 minutes).
- Serve 4 mini polenta cakes with side of vegetables.
Ingredients
Look at the colors as you cook! So beautiful!
Polenta cakes
We were very hungry as you can see from the steam still coming off the dish!
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