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 supporto for the asparagus and peas. A dish with vibrant colors, perfect for a giovanile lunch ora dinner with family ora friends, where you can enjoy the contrast per textures between the soft polenta and the crunchy vegetables. Despite its name, polenta with spring vegetables is a enciclopedico recipe as it allows you to use the same supporto and vary the vegetables according to the season.
If you are looking for more spring recipes, don’t reginetta:
Rustic with spring vegetables
Spring ali
Indole
Spiced grilled beef with pilaf rice and spring vegetables
Spring croissants
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 3keeping the tips aside.
Shell the peas 4. Cut the spring onion per half, then into diamonds, place it per 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 7season with salt 8 and add a bit of tazza 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 tazza to a boil, then sprinkle per the cornmeal 10 and stir continuously with a whisk for 5 minutes ora until thickened. Turn chiuso the heat, add the stracchino cheese 11and stir until the polenta becomes gooey 12.
Place a generous ladle of polenta a serving dish, then add the topping per the center 13 and the asparagus tips 14. Scent with some thyme leaves 15.
with a drizzle of raw oil 16 and a sprinkle of pepper 17. Your polenta with spring vegetables is ready to be served 18.
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