Polenta With Asparagus, Peas and Mint
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½cups polenta, coarse-grind cornmeal or corn grits (see Tip)
- 1teaspoon fine sea or table salt, plus more as needed
- 4 to 6tablespoons unsalted butter
- ¼cup grated Parmesan, or more to taste, plus shaved Parmesan for serving
- 2tablespoons extra-virgin olive oil, plus more as needed
- 2large or 4 small shallots (or 1 small red onion), thinly sliced
- 3thinly sliced garlic cloves
- 2tablespoons dry vermouth or white wine
- 2pounds asparagus, trimmed and cut into 1-inch pieces
- 1½cups frozen or fresh peas (no need to thaw frozen peas first)
- ⅓cup vegetable or chicken stock
- ½cup torn mint leaves, or use parsley, cilantro or a combination of any soft herbs
- Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
564 calories; 25 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 69 grams carbohydrates; 12 grams dietary fiber; 10 grams sugars; 17 grams protein; 735 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
If cooking polenta on stovetop: In a medium pot over high heat, combine 4½ cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
- Step 2
Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4½ cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another ½ cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
- Step 3
When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
- Step 4
As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
- Step 5
Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
- Step 6
Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
- Step 7
To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.
Tip
- If using instant polenta, cook it according to package instructions and start at Step 3.
Private Notes
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Cooking Notes
Figaro
More people might prepare this if they knew they could skip the stirring and make the polenta in an Instant Pot. Use Bob's Red Mill Organic Polenta - divine. I make a pot of it to eat for breakfast served with butter, raw sugar, half&half. Refrigerate the rest and heat in microwave to reconstitute the texture.
Linda
Leave out the parmesan except a few shavings on top. Polenta tastes wonderful on its own and when not drowning in cheese and butter.
Jane
Martha Rose Shulman's recipe (NYTimes Cooking) is an even easier technique for preparing creamy polenta
Max Alexander, Rome, Contestant MasterChef Italia 2020-2021
Italians don’t know who Marcella Hazan is, and they certainly don’t stir risotto constantly. It’s enough to give it a stir every few minutes between adding a ladle of broth. The whole process should take 20 minutes.
Bumpercars
This is my new "no-recipe" recipe. Just make a pot of grits, then saute whatever veggies are in the frig, adding some wine, stock or other liquid, add some butter or cream and then throw in some herbs, either fresh or dried. I made the recipe as directed and it was very tasty and satisfying, but I can see it working with many variations.
BuckyFoodie
A very nice spring recipe. Made it as described and the mint was nice. However, we thought it needed some brightness so we finished with the zest of half a lemon. Will make again with the lemon.
Cathy
The recipe calls for trimming.
Ruth
This was fantastic. I used edamame instead of peas because that’s why I had — made it a complete meal. I’ve had lots of polenta in my life but this was really special.
Martha
Looks delightful but really, thicker asparagus needs to be peeled. That tough, fibrous skin would not be a welcome addition of this dish.
Richard
Trimming is not enough if the stalks are very thick. Thick asparagus is my favorite, but I always peel the lower stalk, even when I plan to trim. Trimming does not get rid of the tough skin.
Elisabeth
This was delicious and tasted fancy while being super easy to make. I don’t understand all the fuss in the comments about the polenta! Make it on the stovetop, stir occasionally, and that’s it. It’s not risotto. I considered baking it but that long in the oven would have heated up my kitchen too much. I used all mint because my plant needed a trim and it was just great! Wouldn’t change a thing.
Suzanne Leone
I agree you don't need to constantly stir polenta, even every 10 minutes works. However, I disagree that Italians don't know who Marcella Hazan is, Perhaps younger Italians may not - I don't know, but older ones certainly do
Christine
I added some shredded Fontina cheese to the cooked polenta off heat before plating. Paired with Parmesan cheese, it was delicious .
AK
Made this with blanched green beans and cremini mushrooms, plus the peas. It was delicious and a big hit.
Donna
This was fantastic! Would’ve been better with herbs, but I just didn’t have any. Will definitely make again.
Jon P in MA
Nice combination, easy. Only change I'd suggest is holding off on adding the peas until near the very end. Maybe 2 minutes out.
Yvonne
I swapped the vermouth which I didn’t have for Ouzo. I thought that was really nice, to have some anise flavor to it. Worked well with asparagus
janisani
nice savory flavors from the wine, mint, and cilantro. I like the texture of instant polenta better than the long-cooking polenta.
Marilyn
More Parmesan, used snap peas and parsley and chives
J
This is a great, easy spring recipe! I used 1 cup of dry polenta but that was plenty for the veggie to polenta ratio. Even one of the kids tried and liked it.
Anna
I did something very similar but instead of polenta I did gnocchi alla romana with semolina. I baked it in the oven to have a crunchy surface and creamy texture and topped with the same veggies as this recipe. Very tasty and easy!
VermonterK
I used Bob's Red Mill polenta and I didn't have to stir it very often. I did add some extra water. I also added lemon juice at the end. It was delicious and easy enough for a weeknight
Katherine
Great “use up stuff” base recipe, I took a long shot and mixed barley grits and corn grits 50/50, cooked in Instant Pot and added chèvre. Veggies as written. Excellent outcome.
Kate
Delicious and nourishing. Swapped the peas for edamame and added bok choy I needed to use. Lightened up my gray, dreary Thursday with this filling and surprisingly flavorful meal made in less than an hour.
Ron G
Thinking of serving this together with a nice piece of white, flaky fish sauteed simply with a little butter on olive oil. Any suggestions as to which fish or alternative preparations?
Karen L Davis
Cut in half for 2. Wasn’t in the mood for polenta, so served the veggie sauce on pasta. Worked well. Next time, I’ll add a bit more mint. It was too subtle. Vermouth was an interesting twist.
david
Followed as written, but served mixed into a pound of oricchiette instead of the polenta. Delicious!
allie
Polenta cooks a lot faster, like 15 mins Mince garlic instead of slice it
Don Duprey
This is delicious. One caveat we had is that adding the (frozen in our case) peas and asparagus at the same time results in overcooked peas or undercooked asparagus. Next time I won't add the peas until the asparagus is nearly done.
YiaYia
I usually cook my polenta by adding it to boiling liquid (salted water, broth, or milk), stirring constantly until it Returns to the boil, then occasionally for the next 5-6 minutes. Then I cover it & turn off the heat, letting it sit for another 15-20 minutes. Comes out perfect!
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