Spring Polenta

By GialloZafferano · 45 min

Ingredients

Instructions

1. Remove the woody end of the asparagus stalk. Peel the rest of the stalk and cut it into small diamonds, keeping the tips aside.
2. Shell the peas. Halve the spring onion, then cut it into diamonds. Put it in a non-stick pan with a drizzle of oil and stew for 3-4 minutes. Then add the peas.
3. Add the asparagus stalks, season with salt and add a little water. Cook for 8-10 minutes, stirring occasionally. Meanwhile, blanch the asparagus tips for 1-2 minutes and set them aside.
4. Bring salted water to a boil, sprinkle in the polenta flour and whisk continuously for 5 minutes, until thickened. Turn off the heat, stir in the stracchino cheese until the polenta is creamy.
5. Place a generous ladle of polenta on a serving dish, spoon the vegetable topping into the centre and arrange the asparagus tips on top. Scatter thyme leaves over it.
6. Finish with a drizzle of raw olive oil and a sprinkle of black pepper.

Summarized from GialloZafferano's video. Watch it for the details.

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