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!
- 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
- 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.