Polenta With Asparagus, Peas and Mint
Published May 10, 2022
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups polenta, coarse-grind cornmeal or corn grits (see Tip)
1 teaspoon fine sea or table salt, plus more as needed
4 to 6 tablespoons unsalted butter
¼ cup grated Parmesan, or more to taste, plus shaved Parmesan for serving
2 tablespoons extra-virgin olive oil, plus more as needed
2 large or 4 small shallots (or 1 small red onion), thinly sliced
3 thinly sliced garlic cloves
2 tablespoons dry vermouth or white wine
2 pounds asparagus, trimmed and cut into 1-inch pieces
1 ½ cups frozen or fresh peas (no need to thaw frozen peas first)
⅓ cup vegetable or chicken stock
½ cup torn mint leaves, or use parsley, cilantro or a combination of any soft herbs
Freshly ground black pepper
Nutritional analysis per serving (4 servings)
69 grams carbs; 45 milligrams cholesterol; 564 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 25 grams fat; 12 grams fiber; 735 milligrams sodium; 17 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If cooking polenta on stovetop: In a medium pot over high heat, combine 4 ½ cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
- Step 2
Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 ½ cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another ½ cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
- Step 3
When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
- Step 4
As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
- Step 5
Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
- Step 6
Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
- Step 7
To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.
If using instant polenta, cook it according to package instructions and start at Step 3.
Private Notes
Comments
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.
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.
Leave out the parmesan except a few shavings on top. Polenta tastes wonderful on its own and when not drowning in cheese and butter.
We didn't love it.
I added some shrimp + did dill with the mint! Tasty!
Made as written. Great meal. Even better as leftovers - in a 10” Creuset skillet, in olive oil and butter, pat in the polenta and heat on stove until a touch crispy on edges. Put asparagus and peas mixture on top and grate Parmesan on top. Bake for 10 minutes or so at 350, then broil for 3 minutes until browned. Greatness second time around!