This polenta recipe is the perfect way to welcome in spring! The recipe is light and refreshing, and has no animal by products. I love the tarragon and lemon zest, such a perfect meal for a Sunday brunch or Meat Free Monday! The colors also make this meal as nice to look at as it is to eat. The best part? Prep is simple and clean up is a breeze!
Servings: 4 Prep Time: 15 minutes Cook Time: 40 minutes
Recipe via thekitchn.com
Ingredients
Polenta:
- 4 cups vegetable broth
- 1 teaspoon salt
- 1 cup polenta
- 1 tablespoon extra virgin olive oil or grapeseed oil
Ragout:
- 2 tablespoons extra virgin olive oil or grapeseed oil
- 1 garlic clove, minced
- 1 bunch green onions cut into 2 in diagonal pieces
- 8 baby carrots with trimmed ends and cut in half, lengthwise
- 6 radishes trimmed and quartered
- 1/2 cup light vegetable broth
- 1/2 teaspoon salt
- 8 ounces asparagus, trimmed and cut on the diagonal into 2- to 3-inch pieces
- 8 ounces shelled peas (fresh or frozen)
- 1 tablespoon each coarsely chopped flat-leaf parsley, chives, and tarragon
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Additional olive oil and herbs for garnish (optional)
Recipe
Polenta:
Bring vegetable broth to a boil in medium pot. Once boiling, reduce heat and slowly whisk in polenta and salt. Once polenta thickens, cover and continue cooking, making sure to stir every ten minutes. Let cook for 40 minutes, then add olive oil and serve. Eat within 15 minutes
Ragout:
While polenta is cooking, heat olive oil and minced garlic in skillet for one minute, or until it becomes fragrant. Add in the vegetable broth, radishes, carrots, green onions, and salt. Cover the pan and cook for five minutes over medium heat. Then, add in the asparagus and peas. Cover and cook for another five minutes on medium heat. Remove from heat and stir in lemon zest and herbs. The taragon and lemon zest add a refreshing taste! Spoon 1/4 over polenta and serve.