Brighten up your table with harissa polenta with roasted mushrooms and asparagus! The warm, subtle spice of harissa-infused polenta elevates the savory mushrooms and asparagus in this visually stunning dish.
Asparagus and springtime go hand in hand! Showcase these tender greens on a bed of comforting yellow polenta topped with mushrooms. The spicy and umami flavors play off each other in a simple, delicious meal that is healthy and filling without weighing you down.
Ingredients
- Polenta: Made from yellow corn, polenta is gluten-free (make sure to check the product label to ensure the polenta was not made in a factory that processes products containing gluten). Polenta contains health-promoting antioxidants as well as fiber and protein to help you feel full.
- Harissa: A red chili pepper paste used in North African and Middle Eastern cooking. You can find premade harissa in the international section of many grocery stores.
- Mushrooms: I used button mushrooms here, but feel free to experiment with shiitake or other varieties here. Mushrooms have many nutritional benefits, including helping to support a healthy immune system.
- Asparagus: Asparagus is high in fiber and supports gut health. It is also high in vitamins, including vitamins A, C, and K, folate, and potassium.
- Low-sodium tamari: Tamari is similar in taste to soy sauce and has a umami flavor. It is typically gluten-free and contains less sodium than soy sauce.
Instructions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Next, grab two medium bowls. In one bowl, toss the sliced mushrooms with 1 teaspoon of tamari. Toss the asparagus pieces with 1 teaspoon of tamari in the other bowl.
Spread the sliced mushrooms on one half of the prepared baking sheet and set them aside while the oven warms up.
While the oven is heating, start making the polenta. Bring 3 cups of water to a boil in a medium pot. Add the polenta and reduce the heat to a simmer.
Add 1 more cup of water and the amount of harissa desired (see Note). I recommend starting with a minimal amount—you can always add more later if you would like to make it spicier.
Whisk until the harissa is fully dissolved in the polenta. Then, simmer the mixture for 15 minutes to allow the polenta mixture to thicken. Keep a close eye on the pot during this time, stirring frequently to prevent the polenta from sticking to the pot. After 15 minutes, remove the pot from the heat. Cover it for at least 5 minutes.
When the oven reaches 400°F, roast the baking sheet of tamari-coated mushrooms for 10 minutes. After 10 minutes, remove the baking sheet from the oven. Then, add the asparagus to the other half of the baking sheet next to the mushrooms.
Return the baking sheet to the oven for another 10 minutes or until the mushrooms and asparagus are fork-tender. You may need to add an additional 2 to 5 minutes of roasting time if your asparagus stalks are particularly thick.
To serve, spoon polenta into a shallow bowl and top it with mushrooms and asparagus. Garnish with microgreens (optional) for added brightness and crunch. Add cracked black pepper and salt, to taste, if desired. Enjoy!
FAQ
Harissa is a spicy red chili pepper paste used in North African and Middle Eastern cooking. You can find premade harissa in the international section of many grocery stores. Commercially-available harissa contains oil and salt, so be sure to read the nutritional facts label if you are mindful of oil or sodium consumption.
Polenta is stone-ground cornmeal with a texture similar to grits. It is made from yellow corn, giving it a vibrant yellow color.
You should remove the woody, tough bottom of asparagus stalks before cooking. You can cut them off with a chef’s knife (cut at the point where the green color of each stalk starts to fade to white). Alternatively, use the snapping method: hold each individual asparagus stalk at the ends and gently bend the ends toward you until the stem snaps naturally above the area where the asparagus starts to get woody.
Other recipes to try
Harissa Polenta with Mushrooms and Asparagus
Equipment
- 1 baking sheet
- 2 medium bowls
Ingredients
Polenta ingredients
- 1 cup polenta
- 4 cups water divided
- ½ – 2 teaspoons harissa to taste (see Note)
Roasted vegetable ingredients
- 8 ounces mushrooms sliced
- 1 bunch asparagus approximately 1 pound; cut into 1-inch pieces (see Frequently asked questions)
- 2 teaspoons low-sodium tamari
Optional
- microgreens for garnish
- cracked black pepper
- salt
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Prepare the vegetables: In a medium bowl, toss mushrooms with 1 teaspoon tamari. In a separate medium bowl, toss asparagus pieces with 1 teaspoon tamari.
- Make the polenta: Bring 3 cups of water to a boil in a medium pot. Add the polenta and reduce the heat to a simmer. Add 1 more cup of water and the harissa (see Note). Whisk until the harissa is fully dissolved. Simmer for 15 minutes, stirring frequently to ensure the polenta does not stick to the pot. Remove from heat and cover for at least 5 minutes.
- Roast the vegetables: Spread tamari-coated mushrooms onto half of the prepared baking sheet. Roast for 10 minutes. After 10 minutes, remove the baking sheet from the oven. Add the asparagus to the other half of the baking sheet next to the mushrooms and return the baking sheet to the oven for another 10 minutes or until the mushrooms and asparagus are fork-tender. Thicker asparagus stems may require 12 to 15 minutes in the oven.
- Serve: Stir the polenta and spoon into a bowl. Top with the mushrooms and asparagus. Garnish with microgreens (optional). Add cracked black pepper and salt to taste, if desired.
Notes
- Premade harissa can vary widely in terms of spiciness, so consider adding it incrementally, tasting as you go, to ensure you are comfortable with the spice level.
- Leftover asparagus stalks may be frozen in a freezer-safe container and used in vegetable stock.
