Polenta With Asparagus, Peas and Mint Recipe (2024)

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.

Leave out the parmesan except a few shavings on top. Polenta tastes wonderful on its own and when not drowning in cheese and butter.

Martha Rose Shulman's recipe (NYTimes Cooking) is an even easier technique for preparing creamy polenta

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.

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.

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.

The recipe calls for trimming.

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.

Looks delightful but really, thicker asparagus needs to be peeled. That tough, fibrous skin would not be a welcome addition of this dish.

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.

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

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.

Made this with blanched green beans and cremini mushrooms, plus the peas. It was delicious and a big hit.

This was fantastic! Would’ve been better with herbs, but I just didn’t have any. Will definitely make again.

I added some shredded Fontina cheese to the cooked polenta off heat before plating. Paired with Parmesan cheese, it was delicious .

Polenta cooks a lot faster, like 15 minsMince garlic instead of slice it

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.

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!

This recipe was wonderful. It can definitely take a lot of pepper, and a disproportional amount of mint if you’re into that, like me, as well. Played with the ratios a bit just because I was cooking for 1 and didn’t want to measure but it’s basically to taste anyways. Might have this again tomorrow.

Soak the polenta for an hour before cookin. It will considerably reduce the cooking time, 15 rather than 20 minutes.

Added a spoonful of chili crisp and went with cheddar instead of Parmesan. Caramelized the shallots and it was delicious.

Very tasty. And the mint works.

Added some shelled edamame and it was great.

Don’t make this with Italian parsley. Family absolutely hated it

We liked this. We served it with leftover salmon for our son. Next time I will blanch the asparagus and peas ahead of time to fight the grey.

This is a good start. As with any recipe, and any ingredients, it does need to be adapted. As written, it needs some flavor. I found a need to add more Parmesan, and more salt to the polenta. For the vegetables, adding preserved, lemon and fresh lemon made a difference. Next time, I might add just a tiny bit of red pepper. It’s a good recipe, as a basic starting point. Yet the flavors need to be amped up in multiple ways.

I love this recipe - fancy enough to serve to guests but simple enough to make on a weeknight. Feels healthyish and tastes like spring. Don't skimp on the mint!

It was good the first time I made it but the second it was just ok.

A teeny tiny bit bland--next time I might add some lemon zest (or get better asparagus)--but in spite of that the best polenta I've ever made. I used Bob's Red Mill GF Polenta and it was really delicious.

We made this last night and couldn't help but feel the asparagus and greens were better suited to be on a risotto over polenta. Perhaps some tang to marry the polenta with the greens? Maybe some feta cheese or sour cream? Or, if you're Romanian- both.