These delicious Polenta Cakes with Stir-Fried Spring Vegetables are the perfect recipe for entertaining!
Bring broth to a boil in a large pot or dutch oven. Slowly whisk cornmeal into broth.
Spread polenta in an even layer in the baking pan. Refrigerate polenta until cooled and firm, about 2 to 3 hours.
Add onion, carrots, bell pepper, fennel, salt, and crushed red pepper to oil. Cook until veggies begin to soften, tossing wok often.
Add snow peas and asparagus to work. Stir-fry veggies, tossing often, until they start to brown.
Remove veggies from heat, then squeeze juice from half a lemon over pan. Mix lemon into veggies, then season with salt and pepper to taste.
To serve, place 3 pieces of fried polenta on each plate. Top polenta with veggies.
Turn this dish into an appetizer, by serving it in smaller portions (one polenta square per person).
*To slice an onion crosswise, start by cutting it in half through the root end. Then, slice onion in half horizontally, stopping just before the root. Thinly sliced the onion from the top to the root end, then slice off the root and discard.