Polenta with Spring Vegetables

Name: Polenta with Spring Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Instant flour for polenta 1.67 cups; Water 4 ¼ cups; Stracchino cheese 1.4 cups; Salt to taste; Asparagus to clean 1.1 lbs; Peas to be shelled 1.1 lbs; Fresh scallion to clean 2 ½ cups; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Thyme to taste

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4 persone
Cost: Low

PRESENTATION

Polenta with spring vegetables is a rich and enveloping single dish. The soft consistency of the polenta perfectly pairs with the gooey stracchino cheese, creating a creamy base for the asparagus and peas. A dish with vibrant colors, perfect for a casual lunch or dinner with family or friends, where you can enjoy the contrast in textures between the soft polenta and the crunchy vegetables. Despite its name, polenta with spring vegetables is a versatile recipe as it allows you to use the same base and vary the vegetables according to the season.

If you are looking for more spring recipes, don’t miss:

Rustic with spring vegetables
Spring penne
Pasta primavera
Spiced grilled beef with pilaf rice and spring vegetables
Spring croissants

INGREDIENTS

For the polenta: Instant flour for polenta 1.67 cups (200 g); Water 4 ¼ cups (1 l); Stracchino cheese 1.4 cups (350 g); Salt to taste

For the topping: Asparagus 1.1 lbs (500 g) - to clean; Peas 1.1 lbs (500 g) - to be shelled; Fresh scallion 2 ½ cups (250 g) - to clean; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Thyme to taste

Preparation

How to prepare Polenta with Spring Vegetables

To prepare the polenta with spring vegetables, the first step is to remove the woody part of the asparagus stem 1. Peel the remaining stem 2 and cut it into small diamonds 3, keeping the tips aside.

Shell the peas 4. Cut the spring onion in half, then into diamonds, place it in a non-stick pan with a drizzle of oil 5 and stew for 3-4 minutes. Then add the peas 6.

Add the asparagus stems 7, season with salt 8 and add a bit of water 9. Cook for 8-10 minutes, stirring occasionally. Meanwhile, blanch the asparagus tips for 1-2 minutes and set aside.

To prepare the polenta, bring salted water to a boil, then sprinkle in the cornmeal 10 and stir continuously with a whisk for 5 minutes or until thickened. Turn off the heat, add the stracchino cheese 11, and stir until the polenta becomes gooey 12.

Place a generous ladle of polenta on a serving dish, then add the topping in the center 13 and the asparagus tips 14. Scent with some thyme leaves 15.

Finish with a drizzle of raw oil 16 and a sprinkle of pepper 17. Your polenta with spring vegetables is ready to be served 18.

Storage

Polenta with spring vegetables is best served freshly prepared, but you can store it in the refrigerator, in a closed container, for up to 2 days. Freezing is not recommended.

Advice

You can vary the vegetables according to your taste, for example by adding radishes, broad beans, sugar snaps, or green beans. Enrich the dish with chickpeas or white beans for more protein content. For a completely vegan version, replace the stracchino cheese with a vegetable béchamel. Use whole-grain or buckwheat polenta for a stronger flavor and a more robust consistency.

For the translation of some texts, artificial intelligence tools may have been used.