Creamy Polenta with Spring Veggies
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Feasting at Home · by Sylvia Fountaine★ 4.6

Creamy Polenta with Spring Veggies

NUTRITION · PER SERVING30M COOK
CAL 61%·PRO 17%
CARBS 44G14% OF CAL
6G FIBER0G ADDED0G INTRINSIC32G OTHER5G TOTAL SUGAR
FAT 113G83% OF CAL
3G SAT109G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy polenta topped with sautéed spring vegetables and herby gremolata. A quick, flavorful, and gluten-free dinner.

mainitaliangluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 2 ½ cups water
  • ½ cup dry polenta or cornmeal
  • ¾ teaspoon salt
  • 1 teaspoon granulated onion powder ( or garlic powder )
  • ¼ teaspoon pepper ( white pepper is nice )
  • 2-3 tablespoons olive oil ( or butter, or ¼ cup goat cheese)
  • 1 cup morel mushrooms ( brush them clean, don’t wet) see other options
  • 1 cup porcini mushrooms ( brush them clean, don’t wet) see other options
  • 2 cups asparagus , tough ends removed, cut into 1-2 inch slices
  • 1 cup fiddlehead ferns ( optional, see other options)
  • handful pea shoots ( optional)
  • Other options: cremini mushrooms, spring peas, snow peas, english peas, edamame, green beans
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 2 tablespoons sherry wine, white wine or water
  • salt and pepper to taste
  • 1 teaspoon fresh thyme ( or tarragon)
PREP
10M
SODIUM
1290MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.