Creamy Polenta with RSS Organic Lemony Arugula

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

Ingredients:

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)

Instructions:

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.

Ingredients:

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

Instructions:

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.