Ingredients
- Polenta: 1 cup of coarse or medium-ground polenta – Forms the base of our dish, creating a creamy interior and crispy exterior.
- Vegetable Broth: 4 cups of vegetable broth – Used to cook the polenta, adding flavor and richness.
- Olive Oil: 4 tablespoons, divided – For sautéing vegetables and crisping the polenta.
- Garlic: 2 cloves, minced – Adds aromatic depth to the vegetables.
- Asparagus: 1 pound, trimmed and cut into 1-inch pieces – A classic spring vegetable that provides a slightly bitter and fresh taste.
- Snap Peas: 1 cup, trimmed – Adds a sweet and crunchy element to the veggie mix.
- Cherry Tomatoes: 1 pint, halved – Brings sweetness and acidity, along with beautiful color.
- Spring Onions (Scallions): 4, thinly sliced – Provides a mild onion flavor and fresh green garnish.
- Fresh Lemon Juice: 1 tablespoon – Brightens the flavors and adds a touch of acidity.
- Fresh Herbs: 1/4 cup, chopped (such as parsley, basil, chives, or a mix) – Enhances the freshness and aroma of the dish.
- Parmesan Cheese: 1/4 cup, grated (optional, for vegetarian version) – Adds a salty, savory note and cheesy richness, can be omitted for vegan diets or substituted with nutritional yeast for a cheesy vegan flavor.
- Salt and Black Pepper: To taste – Essential for seasoning and enhancing all the flavors.
- Red Pepper Flakes: A pinch (optional) – For a subtle hint of heat.
- Water: For cooking polenta if needed – To adjust consistency of polenta if broth is insufficient.
Instructions
- Prepare the Polenta: In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta in a slow and steady stream to prevent lumps from forming. Reduce the heat to low and simmer, stirring frequently with a whisk or spoon, for about 20-25 minutes, or until the polenta is thick and creamy and pulls away from the sides of the pot. If the polenta becomes too thick before it’s fully cooked, you can add a little water or more broth to reach the desired consistency. It should be smooth and easily spreadable.
- Season the Polenta: Once the polenta is cooked, season it generously with salt and black pepper to taste. Stir in 1 tablespoon of olive oil and 2 tablespoons of chopped fresh herbs (reserving some for garnish). If using parmesan cheese, stir in half of it now, reserving the rest for topping.
- Spread and Chill the Polenta (for crisping): Lightly oil a baking sheet or a shallow dish. Pour the cooked polenta onto the prepared baking sheet and spread it evenly to about ½ to ¾ inch thickness. Let the polenta cool slightly at room temperature, then refrigerate for at least 1 hour, or preferably 2-3 hours, to allow it to firm up completely. This chilling step is crucial for achieving crispy polenta. The colder and firmer the polenta, the better it will crisp when pan-fried.
- Prepare the Spring Vegetables: While the polenta is chilling, prepare your spring vegetables. Wash and trim the asparagus and snap peas. Halve the cherry tomatoes and thinly slice the spring onions. Mince the garlic cloves and chop your chosen fresh herbs.
- Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add the Heartier Vegetables: Add the asparagus and snap peas to the skillet and sauté for 3-5 minutes, until they are bright green and tender-crisp. You want them to retain some bite and not become mushy.
- Incorporate the Tomatoes and Spring Onions: Add the halved cherry tomatoes and sliced spring onions to the skillet. Cook for another 2-3 minutes, until the tomatoes are slightly softened and warmed through but still hold their shape. Avoid overcooking them, as you want them to retain their fresh, juicy texture.
- Season and Finish the Vegetables: Season the vegetables with salt and black pepper to taste. Stir in the fresh lemon juice and the remaining fresh herbs. Toss everything together to combine all the flavors. Taste and adjust seasonings as needed. Keep the vegetables warm while you crisp the polenta.
- Crisp the Polenta: Once the polenta is chilled and firm, cut it into squares, triangles, or any shapes you prefer. You can use a knife or cookie cutters. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Carefully place the polenta pieces in the hot skillet in a single layer, being careful not to overcrowd the pan. You may need to work in batches.
- Fry Until Golden and Crispy: Cook the polenta for about 4-5 minutes per side, or until golden brown and crispy on the outside. Flip carefully with a spatula and cook the other side until equally crispy. The edges should be beautifully browned and the inside warm and creamy.
- Assemble and Serve: Place the crispy polenta pieces on plates. Spoon the sautéed spring vegetables generously over the top of the polenta. If using, sprinkle the remaining grated parmesan cheese over the vegetables. Garnish with extra fresh herbs, if desired. Serve immediately and enjoy the delightful combination of crispy polenta and vibrant spring vegetables.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Fat: 20
- Fiber: 7
- Protein: 10