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Herbed Polenta Primavera
Ben Carraoli

Herbed Polenta Primavera

I absolutely love making this Herbed Polenta Primavera because it feels both comforting and fresh at the same time. The creamy polenta pairs beautifully with crisp spring vegetables, making it a meal that’s light yet satisfying.
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Total Time 30 minutes
Servings: 5
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups fine yellow cornmeal
  • 4 1/2 cups chicken or vegetable broth
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 1/2 tsp black pepper
  • 2 tbsp chopped chives
  • 2 tbsp chopped parsley
  • 3/4 lb asparagus chopped
  • 2 cups frozen baby peas
  • 14 oz quartered artichoke hearts drained from a can
  • 2 tbsp extra virgin olive oil
  • 2 tsp minced garlic
  • Shaved Parmesan to taste

Method
 

  1. Combine cornmeal and broth in a deep saucepan over medium-low heat. Once it starts simmering, cover partially and lower the heat. Cook until thickened but still flowing, about 8-10 minutes.
  2. Heat olive oil in a skillet over medium-high heat. Add garlic and cook briefly, then toss in asparagus and artichoke hearts. Cook for 5 minutes until asparagus is tender-crisp, then add peas with a splash of water and season.
  3. Stir butter, grated Parmesan, chives, parsley, and black pepper into the cooked polenta. Serve by spooning polenta onto plates, topping with vegetables, and finishing with shaved Parmesan.

Notes

  • I like to cook polenta just slightly underdone so it stays creamy when served.
  • I always add peas last to keep their bright color and sweet taste.
  • Using fresh herbs makes a big flavor difference compared to dried.
  • If polenta thickens too much before serving, I gently stir in a splash of broth.