Bite Of Minnesota: Ramp Polenta Cakes
MINNEAPOLIS (WCCO) -- I had coffee with a friend Tuesday morning and we sat outside. Even though the sun wasn't shining, it was still a beautiful morning to be outside and feel the cool breeze without shivering. Heck, I even got an iced coffee, which felt surprisingly liberating, especially when the ice started to melt. Thank goodness for warmer weather!
Another sign of warmer weather is the arrival of ramps, a wild leek that tastes a little like onion and garlic. Its scent is certainly pungent but because of its short season and limited availability, people go crazy for ramps while they can.
I bought a few bunches from Harmony Valley Farm at The Wedge Co-op and started infusing it into my weekly meal plan. First, I made my must-have ramp dish that I make every season: cheesy ramp toast. It's a guilty pleasure hybrid of garlic toast and cheesy bread smothered in butter, ramps, and cheese. I justify the indulgence by using a whole-wheat baguette but it's a little like ordering a diet soda at the fast food drive thru, right?
Then I made quiche using sautéed ramp bulbs and leaves and also made pasta carbonara using thinly sliced ramp leaves to twirl with the pasta. Both efforts turned out nicely but I still had ramps left to use so I decided on one last recipe: ramp polenta. Since ramps add a nice onion and garlic flavor to a dish, polenta is a nice delivery vehicle. If you aren't up for making your own polenta, just buy a tube of it at the grocery store, sauté ramps, and serve it over the top of sliced polenta. If you want to make it yourself, buy some dry polenta (or cornmeal) and get to work! These polenta cakes are great on their own but would also be wonderful with marinara sauce and pasta.
Ramp Polenta Cakes
serves 4
2 cups chopped ramps (bulbs and leaves divided)
1 tbsp olive oil
1 cup cornmeal
4 cups water or vegetable stock
1/2 tsp crushed red pepper flakes
Salt and pepper, to taste
In a medium-sized skillet, heat olive oil over medium heat. Add chopped ramps bulbs and sauté until tender before adding ramp leaves. Toss until leaves are wilted and set aside.
In a saucepan, bring water or vegetable stock to a boil. Whisk in cornmeal and reduce heat to medium-low. Continue whisking until polenta starts to thicken. Cover pan and let cook on medium-low to low heat for 20 minutes, stirring vigorously every 5-10 minutes. Whisk in sautéed ramps, crushed red pepper, and salt and pepper to taste. At this point, taste the polenta. If the water has absorbed and the polenta is tender, spread it into a 8x8 pan and let cool. If the polenta tastes coarse or gritty, continue cooking another 10-15 minutes before pouring into a pan.
Once the polenta has cooled in the pan it will have set and is ready to be cut it into squares (or triangles) and can be served. However, I prefer mine pan-fried, grilled, or baked because I like a little crispiness around the edges. If this is your preference, brush lightly with olive oil and cook until golden brown before serving. Top with mustard-infused cream sauce or marinara.
