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
-
1In 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.
-
2Meanwhile, steam cook the vegetables for 3-4 minutes.
-
3Remove the polenta from the heat and beat in the pesto sauce and seasoning (to taste).
-
4To serve, spoon the polenta onto warmed plates, arrange vegetables over the polenta and garnish with parmesan and parsley.
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