Creamy Polenta with Spring Vegetables
Polenta is often served as an accompaniment to stews and soups, but it’s also delicious when served simply with vegetables and herbs. Here’s one of my favorite combinations, especially in the spring when asparagus and peas are at their best. It's easy to make, it reheats beautifully, and it makes a very good lunch to bring to work! Note that this recipe uses ready-made polenta rather than the traditional cornmeal or grits, but the results are just as good if not better.
Simple polenta recipe
Bring 3 cups of water and 3 tablespoons salt to a boil in a saucepan. While you wait for water to boil, preheat oven to 350 degrees F. Cut 1⁄2 pound asparagus into 1-inch pieces and 2 cups frozen peas into thirds; combine vegetables in a small baking dish, drizzle with olive oil and toss to coat. Bake vegetables for 15 minutes or until tender; set aside.
Vegan polenta recipe
Three 6-ounce cans vegetable broth Two cups whole milk Sea salt and freshly ground black pepper 4 cups water 21⁄4 cups polenta 5 tablespoons extra-virgin olive oil 1 cup frozen peas, thawed 3⁄4 pound asparagus, trimmed and chopped into 1⁄2-inch pieces (about 31⁄2 cups) 1⁄4 cup minced fresh mint leaves Melt 1 tablespoon of olive oil in a medium pot over medium heat.
Polenta ingredients
6 C. water, 1 C. cornmeal, 2 Tbsp. unsalted butter or olive oil, salt and pepper to taste (optional)
Serving suggestions
Serve creamy polenta topped with your choice of spring vegetables, perhaps sautéed asparagus or green peas. Try it topped with mint and a little bit of parsley, or some freshly grated Parmesan. You can also serve it simply sprinkled with a little extra virgin olive oil and sea salt. Don’t forget to top it off with a big squeeze of fresh lemon juice!
Tips & Tricks
Cooking polenta may seem daunting, but it’s actually very easy! All you need is a pot of boiling water and some patience. The key to cooking polenta is stirring it constantly while it simmers; if you don’t, your polenta will turn into lumpy oatmeal.
Nutrition facts
520 calories, 28 g protein, 63 g carbohydrates, 9 g fat (2.5 g saturated) 1 g fiber; 110 mg sodium.