Caramelized Farmer’s Market Veggies On Herbed Polenta With Brown Harissa Butter


This week's Wellness Warrior Approved Recipe comes from Half Baked Harvest, a food blog written by Teighan Gerard. Teighan is young cook who began creating delicious yet sophisticated dishes at age fifteen. As a young chef she proves that age is just a number in the kitchen with her creative approach to simple, fresh, wholesome food.

Case in point—the lovely recipe below! It's the perfect way to use all those fabulous farmers' market finds you fill your basket with. Don’t forget to try it out over the weekend. Snap a photo of the dish and share it with the Wellness Warrior community using the hashtag #wwapprovedrecipe

Caramelized Farmer’s Market Veggies On Herbed Polenta With Brown Harissa Butter


  • 1 cup dry polenta

  • 4 cups water or milk (I like using 2 cups milk + 2 cups water)

  • 1/3 cup pecorino cheese, grated (omit for vegan version)

  • 1/2 cup fresh herbs (I used basil, oregano, thyme, dill)

  • 2 tablespoons butter (omit for vegan version)

  • 1 bunch asparagus, ends trimmed

  • 2 small zucchini, sliced in half long ways

  • 2 small summer squash, sliced in half long ways

  • 1 eggplant, sliced into 1/4 inch rounds

  • 1-2 ears corn, husk on

  • 2 tablespoons olive oil

  • 2 tablespoons maple syrup

  • 1 teaspoon chili powder

  • salt and pepper, to taste

  • 4-6 poached or fried eggs, for serving (omit for vegan version)

  • edible flowers and fresh herbs, for serving

  • Harissa Butter

  • 6 tablespoons unsalted butter

  • 1-2 tablespoons homemade or store bought harissa

Instructions according to Half Baked Harvest,

To make the polenta. Pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the pecorino cheese and butter and season with salt and pepper. If the polenta seems a little thick you can add a tablespoon more of butter, milk or water to thin.

Meanwhile, preheat the grill to medium high heat.

Add the asparagus, zucchini, summer squash, eggplant and corn to a large sheet pan. Drizzle with olive oil, maple syrup, chili powder, salt and pepper. Toss well to coat. Place the veggies on the grill and grill for 5-10 minutes, turning once or twice throughout cooking. The veggies are done when light char marks begin to appear. Remove from the grill to a serving plate. Once cool enough to handle, remove the corn kernels from the cob.

To make the harissa butter, melt the butter over medium heat in a medium size pot. When the butter begins to foam remove it from the heat and slowly add the harissa and whisk until smooth.

To serve, divide the polenta among bowls. Top with the veggies and a poached egg. Drizzle with harissa butter and garnish with fresh herbs. Serve with extra harissa butter. Enjoy!”

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Read all articles by Juniper Briggs

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