Creamy Polenta with Spring Veggies Recipe
A simple, delicious recipe for creamy polenta topped with spring veggies and herby gremolata. A 30-minute dinner that is full of flavor. Gluten-free and vegan adaptable.
How to Make the Best Creamy Polenta with Spring Veggies
This creamy polenta with spring veggies is a celebration of the season’s freshest produce. The silky, comforting polenta serves as the perfect canvas for an array of tender-crisp vegetables like asparagus, morel mushrooms, and delicate fiddlehead ferns. It’s the kind of simple, satisfying meal that lets quality ingredients shine.
What makes this dish truly special is the combination of textures and flavors. The creamy, slightly sweet polenta contrasts beautifully with the earthy mushrooms and bright, grassy asparagus. A drizzle of herby gremolata ties everything together, adding brightness and depth that elevates this from a simple weeknight dinner to something restaurant-worthy.
Best of all, this entire meal comes together in just 30 minutes. Whether you’re looking for a cozy vegetarian main course or a elegant side dish for guests, this polenta bowl delivers. Feel free to swap in whatever spring vegetables you have on hand—the recipe is wonderfully adaptable to what’s freshest at your local market.
Creamy Polenta with Spring Veggies
A simple, delicious recipe for creamy polenta topped with spring veggies and herby gremolata. A 30-minute dinner that is full of flavor. Gluten-free and vegan adaptable.
Ingredients
Polenta
Spring Veggies
Instructions
Make the Polenta
- Bring water to boil in a medium pot. Season with salt, pepper and spices. Once it's boiling, gradually whisk in the corn meal, 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, butter or goat cheese. Turn heat off.
Prepare the Veggies
- While the polenta is cooking, make the Gremolata and set aside.
- Saute the veggies: Cut veggies into bite-sized pieces. In a large skillet, heat oil over medium heat. Add mushrooms first, and sauté until just tender, 4-5 minutes.
- Add shallot and other veggies. 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 wine or water, turn heat up to medium to help cook off the wine. Taste and adjust salt, remembering the gremolata will add a lot of flavor, so keep the veggies simple.
- If you have very thick asparagus, or larger pieces of veggies, you could cover the pan for a few minutes to lightly steam them, being careful not to overcook or you may lose their lovely color. If using pea shoots as the garnish, make a well in the center of the pan and lightly sauté them (keeping them separate).
Assemble and Serve
- Assemble 2 bowls or make one large beautiful platter or bowl and serve it from there.
- If polenta has thickened too much, reheat it, whisking in a little splash of water, until loose and creamy again. Re-taste for salt.
- Pour polenta into bowls, top with a mound of the veggies, then top with optional pea shoots. Spoon the flavorful gremolata around the veggies, over the polenta.
Notes
- Other veggie options: cremini mushrooms, spring peas, snow peas, english peas, edamame, green beans.
- This recipe is naturally gluten-free and can be made vegan by using olive oil instead of butter or goat cheese.
