Smokey Rosemary Polenta with Spring Vegetables
Serves: 4
  • 1 teaspoon salt
  • 1 cup polenta
  • 2 teaspoons minced fresh rosemary
  • 8 ounces grated smoked mozzarella
  • 3 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 1 pound (1 bunch) asparagus, halved cross-wise, each piece halved lengthwise
  • 2 cups frozen peas
  • Ground black pepper
  1. Bring 6 cups of water and salt to boil in a small Dutch oven or large saucepan. Whisking constantly add polenta in a thin, steady stream. Continue to cook, whisking frequently at first and then steadily at the end, until polenta thickens to a soft, but not soupy consistency, about 30 minute. Stir in rosemary and mozzarella (holding back a couple of tablespoons of cheese for sprinkling); Cover and keep warm.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add shallots and sauté until soft and golden, 4 to 5 minutes. Add asparagus; continue to sauté until asparagus is bright green and tender-crisp. Add peas; cook until heated through, a couple minutes longer.
  3. Spoon a portion polenta on each of 4 soup plates. Top with a portion of vegetables, sprinkle with cheese, and serve immediately.
For a more filling main course, top with a fried egg, cooked to your liking.
To save time, use instant polenta. For four servings, figure about 1 cup polenta to 4 cups of water. It cooks in just a couple of minutes.
Recipe by Three Many Cooks at