Polenta with Broad Beans, Preserved Lemons and Roasted Carrots

Sweet roasted carrots, steamed green broad beans and a preserved lemon sauce over freshly ground abenaki flint corn

The Veggies: Broad Beans; Carrots (Vanguarden Farm, Dover, MA)

Fruit: Meyer Lemon [Fairview Orchards, Ojai, CA]

Grain: Flint Corn [M&R Harvest, S. Berwick, ME]

Protein: Yellow Eye Beans (Baer’s Beans, S. Berwick, ME)

Vegan

Gluten-Free

Tools Needed: Oven, Baking sheet; Cooktop; pot

Ready In: 30 min.