Seasonal Vegetables Recipe

Inspired by Radish & Rye

Time1h 10m

Serves4

Yellow Corn Polenta | Sous Vide Farm Egg

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Frequently paired with

The best thing to pair and share with Seasonal Vegetables

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Verdicchio di Matelica Sergio Marani 'Sannicola', 2023, Marche, Italy

crisp · fruity · herbal

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Ingredients

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Polenta

1 cups yellow cornmeal

4 cups water

2 tablespoons Butter

1 teaspoon Celtic sea salt

1 cup Parmesan cheese

Sous Vide Egg

4 to taste Large eggs

1 teaspoon Celtic sea salt

1 teaspoon white, green, and black pepper

Seasonal Vegetables

1 cup asparagus, trimmed

1 cup baby carrots, halved

1 cup zucchini, sliced

2 tablespoons olive oil

to taste Celtic sea salt

to taste black pepper

Method

Polenta Preparation

Cook the Polenta

In a medium saucepan, bring water and salt to a boil. Gradually whisk in the yellow cornmeal, reducing heat to low. Stir frequently for about 20-25 minutes until thickened. Remove from heat and stir in butter and parmesan cheese until melted and combined.

Sous Vide Egg Preparation

Prepare the Sous Vide Eggs

Preheat the sous vide water bath to 65°C (149°F). Place the eggs in the water bath and cook for 45 minutes. Once done, remove the eggs and gently crack them into a bowl, sprinkling with salt and pepper.

Vegetables Preparation

Sauté the Seasonal Vegetables

In a skillet, heat olive oil over medium heat. Add asparagus, baby carrots, and zucchini. Season with salt and black pepper. Sauté for about 5-7 minutes until tender and vibrant.

Assembly

Serve the Dish

On a plate, spoon a generous portion of the polenta. Top with sautéed seasonal vegetables and carefully place the sous vide egg on top. Serve immediately.