April 20, 2017

Spring Polenta Primavera

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This fresh and bright spring polenta primavera is perfect for the season! Featuring a rich and creamy polenta base topped with colorful veggies like asparagus, broccoli and mushrooms. And it’s ready in 40 minutes flat. Dairy free, gluten free and vegan.

Two bowls of Spring Polenta Primavera with a spoon in one.

Oh do I have a spring dinner for you!

Because today we talk a fun spin on classic pasta primavera … in the form of this spring polenta primavera.

I’ve had the idea for this recipe floating around in my head for quite some time and it feels good to finally get it out of my brain and onto paper (or, um, the computer?).

Because trust me, it’s a good one. We have a dish packed to the brim with plenty of veggies – like asparagus, broccoli, mushrooms, peas. So much spring goodness.

BUT BUT BUT. Instead of pasta and heavy cream like in the classic dish, we have a bright and oh-so-tasty polenta base.

Which is still absolutely creamy and lush from just a bit of milk and olive oil. And totally pumped up with flavor from some lemon and basil.

All combining into one cozy, quick and light dinner.

Now that’s how we do spring.

An overhead view of two white bowls filled with Spring Polenta Primavera and two spoons on the side.

Tips & Tricks For This Spring Polenta Primavera

  1. If your polenta ever gets too thick while cooking, you can always add in more liquid. I love my polenta really smooth and lush, so I usually add in an extra splash of milk towards the end of the cook time.
  2. Do keep in mind that polenta firms up as it cools down. So you want to try to enjoy this right away. It’s still completely delicious as leftovers (or after sitting for a bit) – it just won’t be as creamy.
  3. As written, this is a nice and light meal. But it’s also fantastic bulked up with a protein of choice. We’ve had this topped with crispy tofu, fried eggs and sliced chicken sausage. All delicious. You really can’t go wrong here.

Overhead view of two bowls filled with Spring Polenta Primavera with spoons in the bowls.

Additional Spring Dinners You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

A bright and creamy spring polenta primavera that’s perfect for an easy meal! Packed with colorful veggies like asparagus and broccoli!

Spring Polenta Primavera

Yield: about 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This fresh and bright spring polenta primavera is perfect for the season! Featuring a rich and creamy polenta base topped with colorful veggies like asparagus, broccoli and mushrooms. And it’s ready in 40 minutes flat. Dairy free, gluten free and vegan. 

Ingredients

For the polenta:

  • 3 cups water
  • 1 cup unsweetened plain almond milk
  • ½ teaspoon fine sea salt
  • ¼ teaspoon pepper
  • 1 cup coarse polenta
  • 1 tablespoon olive oil
  • ¼ cup chopped fresh basil
  • ½ to 1 teaspoon lemon zest

For the veggies:

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • ½ pound asparagus, ends trimmed and cut into 1 to 1 ½ inch pieces
  • 2 cups bite-sized broccoli florets
  • 4 ounces baby bella mushrooms, sliced
  • ½ cup frozen peas
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon pepper
  • chopped fresh basil, for garnish
  • chopped raw walnuts, for garnish

Instructions

For the polenta:

  1. Add the water, milk, salt and pepper to a medium saucepan. Bring the mixture just to a boil.
  2. Slowly pour in the polenta in an even stream, whisking the entire time.
  3. Turn the heat down to low and cover partially with a lid. Cook for about 15 to 20 minutes, whisking every few minutes to get out any lumps (be sure to scrape the sides and bottom of the pan), until the polenta is thick and creamy.
  4. Remove from the heat and whisk in the olive oil, fresh basil and lemon zest. Taste and season with additional salt / pepper as desired.

For the veggies:

  1. Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the onion and cook for 2 to 3 minutes, until softened. Add in the garlic and cook for 30 seconds, until fragrant.
  2. Add in the asparagus, broccoli, mushrooms, peas, salt and pepper. Cook for about 6 to 8 minutes, or until tender to your liking. Remove from the heat. Taste and season with additional salt / pepper as desired.
  3. To serve, spoon some of the polenta into a bowl. Top with some of the veggies and garnish with some basil and walnuts. Serve immediately!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 7mgSodium: 647mgCarbohydrates: 23gFiber: 6gSugar: 6gProtein: 7g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: Italian / Category: Main Dish
Dairy Free, Gluten Free, Main Dish, Meatless, Recipes (ALL), Soy Free, Vegan, Vegetarian, Weeknight
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