Imagine a dish that combines the silky smoothness of traditional Italian polenta with the vibrant freshness of spring vegetables - a culinary masterpiece that transforms simple ingredients into an extraordinary dining experience. This vegan-friendly recipe is not just a meal; it's a celebration of seasonal flavors that will transport you to the sun-drenched hills of Italy, all while keeping things plant-based and incredibly delicious. Get ready to impress your friends and family with a restaurant-quality dish that's surprisingly easy to make!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup polenta
- 4 cups vegetable broth
- 1 cup asparagus, chopped
- 1 cup peas
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon zest
- 1 garlic clove, minced
Instructions
- Begin by gathering all your ingredients: polenta, vegetable broth, asparagus, peas, olive oil, salt, pepper, fresh parsley, lemon zest, and garlic.
- In a medium saucepan, bring 4 cups of vegetable broth to a boil over medium-high heat. Once boiling, reduce the heat to medium-low.
- Gradually whisk in 1 cup of polenta, stirring continuously to prevent lumps from forming. Continue to cook the polenta, stirring frequently, for about 20-25 minutes or until it thickens and becomes creamy.
- While the polenta is cooking, prepare the spring veggies. In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped asparagus and sauté for about 3-4 minutes until they begin to soften.
- Add the peas to the skillet and continue cooking for an additional 2-3 minutes until both the asparagus and peas are tender but still vibrant in color. Season with salt and pepper to taste.
- Once the polenta has thickened, remove it from the heat. Stir in salt and pepper to taste, adjusting as needed for flavor.
- To prepare the gremolata, in a small bowl, combine 1/4 cup of chopped fresh parsley, 1 tablespoon of lemon zest, and 1 minced garlic clove. Mix well to combine.
- To serve, spoon the creamy polenta onto plates or into bowls. Top with the sautéed spring veggies and a generous sprinkle of the gremolata mixture. Enjoy your delicious and vibrant vegan dish!
Tips
- Whisk Continuously: The secret to lump-free, creamy polenta is constant whisking when adding the cornmeal to boiling broth. This ensures a smooth, velvety texture.
- Choose Quality Broth: Since vegetable broth is a key flavor component, use a high-quality, flavorful broth to enhance the overall taste of your dish.
- Fresh is Best: Use fresh, crisp spring vegetables for maximum flavor and nutritional value. If asparagus or peas aren't in season, feel free to substitute with other spring vegetables.
- Don't Rush the Cooking: Polenta needs time to become creamy. Be patient and stir frequently to prevent sticking and achieve that perfect consistency.
- Gremolata Magic: The fresh gremolata adds a bright, zesty finish that elevates the entire dish. Chop the herbs just before serving to maintain maximum flavor and aroma.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 6g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
