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Millet Polenta with Spring Vegetables and Greens
1 ½ pounds (680g) spring greens (I used a combination of dandelion greens and spinach)
2 tablespoons miso
1 tablespoon mustard
1 garlic clove
4 tablespoons olive oil, divided, plus extra for serving
2 cups frozen peas
1 cup millet, soaked in boiling water for 1 hour
2 teaspoons cumin seeds
Juice from 1 lemon
4 cups vegetable broth
Sugar snap peas, sliced lengthwise and sprouts to garnish
Bring a large pot of well-salted water to a boil. Add the spring greens and blanch for 1-3 minutes, until bright green. Using a large slotted spoon transfer the greens to a colander and rinse them under cold water. Squeeze the excess water out of the greens and add to a food processor with the miso, mustard, garlic and 3 tablespoons of the olive oil. Process until smooth. Transfer to a small bowl and set aside. Rinse out the food processor.
Add the peas to the boiling water and blanch for 1-3 minutes, until bright green. Using a large slotted spoon transfer the peas to a colander and rinse under cold water. Set Aside.
Drain and rinse the millet then transfer to the food processor. Process until the millet is broken down but not completely smooth.
Heat the remaining tablespoon of olive oil in a medium pot over medium heat. Add the cumin seeds and fry until fragrant, stirring frequently. Add the millet and stir to coat. Add the lemon juice and stir again. Add the broth and bring to a boil, stirring constantly, then lower the heat and simmer for 20 minutes, stirring frequently to keep the polenta from sticking. Season with salt and pepper.
To serve, spread the spring green puree in a shallow bowl. Top with the polenta, the peas, sliced sugar snaps, sprouts, salt, pepper, and a drizzle of olive oil.