Spring Vegetable Soft Polenta

11 ingredients
4 steps

Ingredients

  • 850 ml vegetable stock
  • 175 g quick-cooking polenta
  • 100 g ricotta cheese
  • 3 -4 tablespoons pesto sauce
  • salt & freshly ground black pepper
  • 100 g baby corn, halved lengthwise
  • 100 g baby carrots, trimmed and halved lengthwise
  • 100 g asparagus spears
  • 100 g peas (fresh or frozen)
  • parmesan cheese, shavings
  • chopped fresh parsley

Directions

  1. 1
    In a large saucepan, bring the stock to a rolling boil; pour in the polenta in a steady stream, whisking continuously, until thickened; stir in the ricotta and cook over a low heat for 5 minutes, stirring occasionally.
  2. 2
    Meanwhile, steam cook the vegetables for 3-4 minutes.
  3. 3
    Remove the polenta from the heat and beat in the pesto sauce and seasoning (to taste).
  4. 4
    To serve, spoon the polenta onto warmed plates, arrange vegetables over the polenta and garnish with parmesan and parsley.

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