Polenta with Asparagus, Peas, and Pecorino is a comforting, savory dish that combines the creamy texture of polenta with fresh vegetables like asparagus and peas, topped with the sharp, nutty flavor of Pecorino cheese. It’s a simple yet flavorful dish, perfect as a side or a main course.
What is Polenta with Asparagus?
Polenta is a dish made from ground cornmeal, often cooked into a creamy or firm texture, depending on the desired outcome. It’s a staple of Italian cuisine, typically served as a side or base for other ingredients. Polenta with asparagus combines this cornmeal base with the freshness of asparagus, a spring vegetable with a slightly earthy flavor. Asparagus pairs beautifully with polenta's mild taste, and the addition of peas and Pecorino cheese gives the dish extra flavor and richness. It’s a delightful and satisfying meal, especially during the spring and summer months when these vegetables are in season.
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POLENTA WITH ASPARAGUS
- Polenta:
- 1 cup cornmeal (or polenta)
- 4 cups water or vegetable broth
- 2 tbsp olive oil or butter
- Salt, to taste
- ½ cup grated Pecorino cheese (optional for the polenta)
Vegetables:
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup peas (fresh or frozen)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Salt and pepper, to taste
For Garnish:
- ½ cup grated Pecorino cheese
- Fresh herbs (optional, such as parsley or basil)
Prepare the Polenta:
In a large pot, bring 4 cups of water or vegetable broth to a boil.
Gradually whisk in the cornmeal (polenta), stirring constantly to prevent lumps.
Reduce heat to low and cook, stirring often, for about 20-30 minutes, until the polenta thickens and becomes creamy.
Stir in the olive oil or butter and half of the Pecorino cheese (if using), then season with salt to taste. Keep warm.
Cook the Vegetables:
While the polenta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
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Add the garlic and sauté for about 1 minute until fragrant.
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Add the asparagus and cook for about 5-7 minutes until tender but still crisp. If the asparagus is thicker, you may need to cook a little longer.
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Add the peas and cook for an additional 2-3 minutes. Season with salt and pepper to taste.
Combine and Serve:
Once the polenta is ready and the vegetables are cooked, spoon the polenta onto plates.
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Top with the sautéed asparagus and peas.
-
Sprinkle with grated Pecorino cheese and any fresh herbs you like (optional).
-
Serve immediately and enjoy
Prepare the Polenta:
In a large pot, bring 4 cups of water or vegetable broth to a boil.
Gradually whisk in the cornmeal (polenta), stirring constantly to prevent lumps.
Reduce heat to low and cook, stirring often, for about 20-30 minutes, until the polenta thickens and becomes creamy.
Stir in the olive oil or butter and half of the Pecorino cheese (if using), then season with salt to taste. Keep warm.
Cook the Vegetables:
While the polenta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
-
Add the garlic and sauté for about 1 minute until fragrant.
-
Add the asparagus and cook for about 5-7 minutes until tender but still crisp. If the asparagus is thicker, you may need to cook a little longer.
-
Add the peas and cook for an additional 2-3 minutes. Season with salt and pepper to taste.
Combine and Serve:
Once the polenta is ready and the vegetables are cooked, spoon the polenta onto plates.
-
Top with the sautéed asparagus and peas.
-
Sprinkle with grated Pecorino cheese and any fresh herbs you like (optional).
-
Serve immediately and enjoy
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