Creamy Polenta with Spring Veg and Gremolata
Info
Freshen up your Spring with this seasonal take on an Italian dish. Topped with zingy Gremolata to cut through our creamy Biona Polenta, and accompanied by the freshest of Spring veg.
Ingredients
POLENTA:
2 ½ cups water
¾ teaspoon salt
1 finely chopped shallot, fried briefly
¼ teaspoon black pepper
2–3 tablespoons Biona Extra Virgin Olive Oil
VEG:
200g chestnut mushrooms
200g asparagus , tough ends removed
handful pea shoots
1 tablespoon Biona Extra Virgin Olive Oil
1 shallot, chopped
2 tablespoons Biona Apple Cider Vinegar
salt and pepper to taste
1 teaspoon fresh thyme
GREMOLATA:
1 large handful of Parsley
1–2 garlic cloves
Zest of one small lemon, plus 1-2 teaspoons lemon juice
50g Biona Extra Virgin Olive Oil
Salt and pepper, to taste
pinch chilli flakes – optional
Method
- Bring water to boil in a medium pan. Season with salt, pepper and spices. Once it’s boiling gradually whisk in the polenta, bring to a simmer, cover and turn heat to low.
- Mix again in 10 minutes. Then cook for another 10 minutes ( 20-25 minutes total). Stir in the olive oil. Turn heat off.
- To make the gremolata: Place parsley, garlic and zest in a food processor and pulse until chopped.
- Add oil, salt & pepper and lemon juice. Pulse again, until uniformly combined but not too smooth. Add chili flakes for a touch of heat if you like. Place aside.
- Cut veg into bite sized pieces. In a large pan, heat oil over medium heat. Add mushrooms first, and stir until just tender, 4-5 minutes.
- Add shallot and other veg. Season with salt and pepper and stir often.
- Lower heat and take your time, cook about 5 minutes until al dente, or just fork tender. Give a splash of water.
- Add the pea shoots and stir until warm. Assemble by adding the polenta to 2 bowls, top with the veggies and gremolata.
