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.
Explore Our Recipes
-
35 min
Wicked-Inspired Raspberry and Pistachio Baked Oats
Serves 6
|Prep 10 mins
-
40 min
Pomegranate Wild Rice and Roasted Squash Salad
Serves 4
|Prep 10 mins
-
hr
Indulgent Black Forest Toast with Chocolate & Cherries
Serves 1
|Prep 10 mins
-
30 min
Easy Roasted Butternut Squash Toast with Ricotta & Balsamic Glaze
Serves 1
|Prep 10 mins
-
10 min
Cherry Bakewell Protein Bars
Serves 5
|Prep 15 mins
-
45-50 min
Gochujang Glazed Carrots and Whipped Miso & Sesame Tofu Toast
Serves 4
|Prep 10 mins
-
hr
Beet and Dill Cream Toast
Serves 2
|Prep 30 mins
-
25-30 min
Pumpkin Cinnamon Swirls
Serves 10
|Prep 20 mins
-
15 min
Pumpkin Chickpea Curry
Serves 4
|Prep 10 mins
-
2 min
Pomegranate Gummies
Serves
|Prep 5 mins
-
25 min
Smoky Ancho and Pomegranate Glazed Portobellos
Serves
|Prep 10 mins
-
hr
5-Minute Matcha & Pistachio Protein Balls
Serves 18_Balls
|Prep 5 minutes plus 2 hours to set
-
10 min
Black Bean Taco Topped Toast
Serves 4
|Prep 30 mins
-
20 min
Roasted Chickpea Shawarma Topped Toast
Serves 4
|Prep 15 mins
-
hr
Tart Cherry Juice Overnight Oats
Serves 2
|Prep 10 mins plus 4 hours to set
-
hr
High Protein Red Lentil Hummus
Serves 12
|Prep 15 mins
-
15 min
Creamy Lemon Chickpeas Meal Prep
Serves 3
|Prep 5 mins
-
hr
Peanut Butter Overnight Oats
Serves 1
|Prep 5 mins plus 1 hour to set
-
hr
Antipasti Salad
Serves 2
|Prep 10 mins
-
20 min
Risotto and Lentil-Stuffed Tomatoes
Serves 2
|Prep 45 mins
-
40 min
Easy Summer Kale Pasta Caesar Salad
Serves 4
|Prep 10 mins
-
15 min
Viral 5-Ingredient Pistachio Bars
Serves 12 Bars
|Prep 2 hours
-
hr
Easy Gazpacho
Serves 8
|Prep 2 hours
-
30 min
Rhubarb and Strawberry Crisp
Serves 8
|Prep 15 mins
-
hr
Viral Chocolate Date Brownie Balls
Serves 12
|Prep 3 hours
-
hr
Meal Prep Savoury Breakfast Toast Toppers
Serves 1
|Prep 10 mins
-
1 hr
Viral Crispy Rice Salad
Serves 4
|Prep 15 mins
-
hr
Quick and Easy Tabbouleh Salad
Serves 6
|Prep 10 mins
-
15 min
Plant-Based Wild Garlic Potato Salad
Serves 4
|Prep 10 mins
-
30 min
Simple Spring Asparagus and Pea Risotto
Serves 4
|Prep 10 mins
-
25 min
Plant Based Classic Easter Hot Cross Buns
Serves 12
|Prep 2 hours 30 mins
-
hr
Viral 3-Ingredient Smashed Dates
Serves 8
|Prep 15 mins
-
hr
No-Bake Peanut Butter Energy Balls
Serves 12
|Prep 10 mins
-
20 min
Cosy, Spring Braised Butter Beans and Leeks
Serves 4
|Prep 5
-
20 min
Plant-Based Chana Masala Curry
Serves 6
|Prep 10 mins
-
25 min
Easy Skillet Pancake
Serves
|Prep 15 mins
-
20 min
Spicy Peanut Butter Noodles
Serves 4
|Prep
-
15 min
Marry Me Cannellini Beans
Serves 5
|Prep 10 mins
-
20 min
Easy Vegan Crepes
Serves 4
|Prep 5 mins
-
20 min
Easy Vegan Pancakes and Peanut Butter Syrup
Serves 4
|Prep 10 mins
-
20 min
Spicy Tomato One Pot Pasta Bake
Serves 3
|Prep 10 mins
-
30 min
One Pan Smokey Tomato Beans with Roasted Aubergine
Serves
|Prep 15 mins
-
hr
Super Seed Bread Toasts with Avocado and Chilli Oil
Serves 2
|Prep 10 mins
-
hr
Vegan Kimchi Avocado Toast
Serves 1
|Prep 10 mins
-
45 min
Crunchy Mixed Beans
Serves
|Prep 5 mins
-
20 min
VEGAN MUSHROOM, THYME & PARMESAN UPSIDE-DOWN TARTS
Serves 8
|Prep 15 mins
-
15 min
Cinnamon Apple and Peanut Butter Toast
Serves 1
|Prep 5 mins
-
25 min
Easy 1-Pot Vegan Minestrone Soup
Serves 6
|Prep 15 mins
-
40 min
Easy Vegan Aubergine and Black Bean Bake with Herb Tahini Sauce
Serves 3
|Prep 10 mins
-
20 min
Easy Vegan Mushroom Wellington
Serves 6
|Prep 40 minutes
