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Creamy Polenta with RSS Organic Lemony Arugula

Balance the richness of creamy cheese polenta with the bright-bitter flavors of lemony arugula.


1 C whole milk
1 C cream
2 C water
1 C cornmeal
1 tsp. kosher salt
1/4 tsp. black pepper
2 Tbsp. unsalted butter
1 C white cheddar cheese, shredded
2 Tbsp. olive oil
4 C Ready-Set-Serve Organic Lemony Arugula
Salt and pepper, to taste (for arugula)


Heat milk, cream, water, salt, and pepper in a large pot. Whisk in cornmeal; keep stirring while the mixture slowly simmers and thickens (approximately 15 minutes). Add butter, whisking until melted, then cheese until fully incorporated.
Toss lemony arugula with olive oil; season with salt and pepper (to taste).
Serve equal portions of polenta in bowls, topped with RSS Organic Lemony Arugula.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.