1.2L plant-based milk or water (or half plant-based milk and half water)
1 handful fresh herbs (dill, parsley, basil, or other herbs of your choice)
1 pinch coarse sea salt
Maison Orphée basil infused olive oil : 1 tablespoon to oil the pan + 1 drizzle for garnish
3 to 4 cups seasonal vegetables (double blanched fiddleheads*, green peas, cherry tomatoes)
*Wash the fiddleheads properly, making sure to remove the brown husks. Plunge the fiddleheads into a pot of boiling salted water and blanch for 1 minute. Strain and throw away the water. Repeat a second time.
In a large pot, bring the plant-based milk to a simmer, just before the boiling point. Pour content of TAU polenta package slowly, whisking constantly until all is stirred in and there are no lumps. Reduce heat to low and simmer for 5 minutes, whisking often, until it starts to thicken. Remove from heat.
Add a handful of fresh herbs and spread out onto a lined baking tray. Sprinkle coarse salt and set aside to cool down.
Once the polenta is set, place in a 400°F oven for 15 minutes. Broil until golden.
Meanwhile, in a pan oiled with the basil infused olive oil, sautée the vegetables until they are tender.
Remove polenta from the oven and let it cool down for 10 minutes. Cut the polenta into triangles and serve with the vegetables and a drizzle of basil infused olive oil.