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WASABI CREME FRAICHE POLENTA WITH SOY SESAME VEGGIES.

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Ingredients Method

Ingredients
  

wasabi creme fraiche polenta
  • 2 ¼ cup vegetable stock
  • 1 ½ cups water
  • generous pinch baking soda
  • ¾ cup polenta
  • ½ teaspoon sea salt
  • ¼ cup creme fraiche
  • 1 ¾ teaspoons wasabi powder
soy sesame veggies
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon coconut or olive oil
  • 2 tablespoons black sesame seeds plus more for garnish
  • 2 cloves garlic thinly sliced
  • ¼ cup thinly sliced green onions (about 1 stalk whites and greens)
  • 2-3 tablespoons soy sauce
  • ½ pound asparagus washed, trimmed and cut into thirds, about 25 stalks
  • 1 cup sugar snap peas washed, trimmed, and cut on the bias to reveal some of the peas
  • 1/3 cup loosely packed fresh mint leaves
  • 1/3 cup loosely packed fresh cilantro leaves
  • ½ teaspoon ume plum vinegar
  • pickled ginger to taste
  • breakfast radishes for garnish

Method
 

Make the polenta.
  1. Bring vegetable stock, water, and baking soda to a boil. Pour in polenta and return to a boil, stirring continuously. Once it boils, reduce heat to lowest setting and cover pot. Cook another 25 minutes, then remove from heat, stir in sea salt, creme fraiche, and wasabi powder, cover, and set aside.
Make the soy sesame veggies.
  1. In a non-reactive frying pan, heat toasted sesame oil and coconut or olive oil over medium heat. Add black sesame seeds, thinly sliced garlic, and green onion. Toss for 15-20 seconds, then add soy sauce, cut asparagus and peas, and half the mint and cilantro leaves. Sauté about three minutes, stirring and shaking pan regularly to redistribute veggies for an even cook. Continue to cook over medium heat until asparagus and peas become bright green and just tender. Add the remaining mint and cilantro, and finish with ume plum vinegar. Toss to coat evenly.
  2. Remove from heat and serve immediately over the polenta, topped with pickled ginger, sliced breakfast radishes, and extra black sesame seeds. Don’t forget to add some of the soy sesame juices from the pan to the finished dish!