In 2017, I joined the Riverside Resistance Revival Chorus—a group of artistic women who sing at local protest marches and concerts. The bonus of joining the chorus was meeting a group of strong women with a huge capacity for compassion towards others. They created an environment that respected different opinions, talents and musical gifts. They took whatever was thrown at them, and they thrived. 

So how appropriate that when they came over for a planning dinner I cooked polenta. It is the perfect canvas for an artistic cook because it is ready to absorb anything you want to throw on top of it. Sometimes a braised short rib is good, or a tomato-based ragù. This recipe makes a perfect bed for roasted asparagus and burrata cheese. I served this comforting dinner to my friends from the chorus, such as Marcella Waggoner, a friend who eats gluten-free, and vegetarians like Amy Sausser and Jerri Mendivel. Then there was Elizabeth Ayala, Danielle Bitetti, Kris Lovekin and Ardy, aka Dr. T, who ate just about anything. Everyone was always so appreciative of someone like me who took the time to cook for them. 

When I prepare a meal for friends and family, my goal is to make them feel seen, with all their  food sensitivities, likes, dislikes, and their values. Then the conversation flows. (Okay, the wine probably helped too.) By serving this dish, I was able to express my appreciation for their activism, friendship and support. 

Recipe from Melissa Clark – Serves 6

Ingredients

• 1 ¼ t Kosher salt, plus more as needed 
• 1 Bay leaf 
• 1 ½ C Polenta 
• 4 C Vegetable Stock 
• 2 C Whole Milk
• 1 Thick asparagus (about 2 pounds), ends trimmed 
• 2 T Extra-virgin olive oil, plus more for serving 
• 1/2 t Freshly ground black pepper, plus more to taste 
• 3 to 4 T Unsalted butter, to taste 
• 1 whole Burrata cheese, about 8 ounces 
•   Balsamic vinegar, for serving  Flaky sea salt, for serving
• Fresh Thyme
• 2 Cloves of garlic

Directions

• Heat the oven to 450°F.
• In a medium pot, combine two cups of milk, whole garlic cloves and a few sprigs of thyme. Bring to a simmer. Turn off heat, cover and let the garlic/thyme infuse into the milk.
• Remove garlic and thyme from milk.
• Add four cups of vegetable stock with the 1¼ teaspoons salt and the bay leaf. 
• Bring to a simmer, and then slowly whisk in the polenta. 
• Stir frequently until the polenta has thickened enough that it no longer sinks to the bottom of the pot, five to 10 minutes.
• Reduce the heat to low, cover the pot, and simmer very gently until tender, 15 to 30 minutes (depending on the coarseness of the grind).
• While the polenta cooks, place the asparagus on a large rimmed baking sheet and toss it with the olive oil, salt to taste, and pepper to taste. 
• Roast until tender and browned, 7 to 15 minutes.
• When the polenta is done, remove the bay leaf and stir in the butter and the ½ teaspoon of black pepper.
• Spoon the polenta onto serving plates and arrange the asparagus on top. 
• Place a portion of the burrata alongside each serving. 
• Drizzle with olive oil and with balsamic vinegar if you like, and season with flaky sea salt and black pepper.