Cheesy Polenta with Spring Vegetables

For an easy way to enjoy a medley of spring veggies for dinner, try this simple polenta! It's colorful, fresh, and downright delicious.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 408kcal

2 tablespoons extra virgin olive oil
1 bunch ramps about 6 thin ramps; trimmed, and leaves, pink, and white parts sliced into ½-inch pieces
6 small round red radishes trimmed and quartered into ½-inch thick pieces or cut into sixths if they are bigger than usual
8 ounces asparagus ½ bunch, trimmed and cut on a diagonal into 1-inch pieces
Salt to taste
1 cup peas fresh or frozen, can also sub petite peas
¼ to ½ cup water
1 teaspoon chopped flat-leaf parsley
1 teaspoon sliced chives
1 teaspoon chopped mint
1 to 2 tablespoons lemon juice depending on taste preferences

Warm olive oil in a large skillet over medium heat. Add the ramps and cook for 2 to 3 minutes until fragrant.
Add the radishes and asparagus. Cook for 5 more minutes until slightly softened. Season with salt.
At this point, you can start the polenta or you can wait until the veggies are finished (just cover them to keep warm) if you want to focus solely on the polenta to ensure you can whisk it frequently enough throughout the cooking time.
Bring the water and milk to a boil in a large saucepan. Carefully whisk in the polenta and salt. Reduce the heat to very low, cover, and cook for 5 to 10 minutes until all of the liquid is absorbed. Stir frequently to promote even cooking and prevent sticking. It may take longer to cook depending on the brand you use (see notes). Remove from heat and keep covered.
Pour the water into the veggie skillet, along with the peas. Cook for 8 to 10 minutes, stirring occasionally, until the radishes are fork-tender and the water has all been absorbed.
Remove from heat and stir in the fresh herbs and splash of lemon juice. Season with additional salt as desired.
Add the parmesan cheese to the polenta and stir vigorously.
Spoon the polenta onto plates or bowls. Top with the veggies. Serve with a pat of butter and garnish with more herbs (and/or cheese) if desired.
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Polenta notes: Polenta cooking time varies by brand. I used the Bob's Red Mill brand and have found that a cheesy variety takes a lot less time to cook than the package suggests (it cooks in 5 to 10 minutes, which is the same as polenta with just water, so I follow the instructions for the water-based version even when using milk and cheese). If you are using a polenta that cooks quickly, start with the veggies first. If your polenta has a longer cooking time, you can start that first.
Storage and reheating: Keep leftover polenta and vegetables in separate airtight containers in the refrigerator for 3 to 4 days. Polenta gets firmer and absorbs liquid as it sits, so it won't have the same texture as when you first made it. To get back some of the creaminess, put it in a saucepan over medium-low heat. Add a splash of milk, water, or broth, and whisk continuously until creamier and warmed through. Reheat vegetables in a skillet with a little oil over medium heat or in the microwave in 30-second intervals on high until warm.