I’ve mentioned before that I was a notoriously picky eater growing up. Until the age of seventeen, I basically survived on pasta, chicken with barbecue sauce, and challah. I even went so far as to refuse to drink any brand of milk other than the one sold at a specific supermarket in my town. Yeah, I don’t know why my parents put up with me either.
Being so difficult got me into some uncomfortable situations over the years. When I was about ten, I spent the afternoon at a friend’s house, and I was extended an invitation to stay for dinner. My friend’s mother kindly said, “Oh, please stay. You girls can watch Casper while I’m cooking. I’m making asparagus.”
Casper? Definitely. Asparagus? Gulp. I quickly picked up the phone to “ask my mother’s permission.” After a bit of creative conversing, my mom caught on that there was some type of green vegetable involved, and she “required” that I eat dinner at home.
Ironically, asparagus now happens to be my absolute favorite summer vegetable. After enjoying the delicious asparagus appetizer at Tabla a couple weeks ago, I’ve been scheming a way to recreate the dish in my own kitchen.
I pulled out my trusty Indian spices, minus coriander, because I’m out. Remember, flexibility is a good thing.
indian spiced polenta and asparagus
- ~1.5 c asparagus, cut into 1″ pieces
- 4 c red chard
- 1/4 c stone ground cornmeal
- 1/2 c coconut milk
- 1/2 c water
- 1/2 t curry powder
- 1/2 t cumin
- 1/2 t turmeric
- 1/2 t garam masala
- 1 t evoo
- 1-2 T fresh cilantro
Preheat oven to 400. Roast asparagus for ten minutes.
Meanwhile, combine cornmeal, coconut milk, and water in small saucepan. Bring to a boil; lower heat to medium and whisk constantly until thick, about 10 minutes. Add spices and oil, whisk one more minute. Remove from heat.
Lightly steam chard on stove or in microwave. Layer chard and asparagus on plate; top with polenta. Garnish with cilantro, if desired.
Not quite on par with Tabla, but delicious nonetheless.
Were there any foods you refused to eat as a child?