Creamy Polenta with Green Vegetables & Gremolata
Serves 2
INGREDIENTS:
INGREDIENTS:
For the Polenta
600ml water
75g polenta
Sea salt and freshly ground black pepper
Green vegetables
6 purple sprouting broccolis, cut in half lengthways
6 asparagus, halved
100g fresh or frozen peas (thawed if using frozen)
150g mushrooms (ceps, porcini, chestnut)
Other vegetable options sugar snaps, French beans,
For the Gremolata
2 tbsps fresh flat leaf parsley, finely chopped
2 garlic cloves, crushed
Zest of one small lemon, plus 1-2 teaspoons lemon juice
Extra virgin olive oil
Sea salt and freshly ground black pepper
METHOD:
1. Place the water in a saucepan over a medium heat and season with sea salt and freshly ground black pepper. Once the water has come to the boil whisk in the polenta. Lower the heat, cover and stir every five minutes. The polenta will take approximately 25 minutes to cook. Once it has cooked stir in a tablespoon of olive oil or butter.
2. While the polenta is cooking make the gremolata. Place all the ingredients in a blender and pulse until you get a thick salsa consistency. Set aside.
3. Next cook the vegetables by placing a large frying pan over a medium heat and adding one tablespoon of olive oil. Then add all the vegetables, season with sea salt and freshly ground black pepper. Cook for five minutes.
4. Spoon the polenta between two warmed bowls, followed by the vegetables and a dollop of the gremolata on top.
Note if the polenta gets to thick, place it back over a low heat and whisk in water to loosen it up.
