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Spring Polenta

From Our Kitchen


4 pints grape tomatoes
2 bunches fresh spring onions
3 lbs. golden beets, cooked and chopped
1 Tbsp. garlic, roasted
1 lb. sunflower seeds, toasted
1 stick butter
¼ cup olive oil
2 lbs. yellow corn meal
1 gal. vegetable stock
3 bunches scallions, chopped finely


Sauté spring onions and garlic in oil and butter. Add stock and bring to a boil. Add cornmeal and mix with a whisk until smooth, and lump free. Turn down the heat and simmer, stirring occasionally. Add beets and tomatoes and simmer for 30 minutes or until cornmeal is cooked. Finish with sunflower seeds and scallions then cool and cut for cakes or you can serve hot as a soft polenta. Enjoy.

Serves 4-6