Stephanie & Tony’s Table: Ramps And Polenta

CBS New York


2 cups (uncooked) polenta

1 bay leaf

Olive oil as needed


1/4 cup canned tomatoes, crushed.


In a pot, cook polenta according to directions on package. Add bay leaf and drizzle of olive oil to the water.

Separately, clean the ramps and then saute until lightly crispy, remove and in the same pan heat the tomatoes.

Scoop the polenta along side the ramps, and put the cooked tomatoes on top of polenta.

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