(VEGAN/VEGETARIAN RECIPES) Spring is finally here, and so is the perfect spring-time vegan recipe! Start the season off right with creamy polenta topped with a fresh spring vegetable ragout. Read on for this delicious vegan recipe that will definitely put a spring in your step. — Global Animal

Polenta with Spring Vegetable Ragout

Yields: 4 servings

A delicious serving of polenta with spring vegetable ragout. Photo Credit: thekitchn.com
A delicious serving of polenta with spring vegetable ragout. Photo Credit: thekitchn.com

Ingredients

Polenta:
4 cups light vegetable broth or water
1 teaspoon salt
1 cup polenta or yellow cornmeal
1 tablespoon extra virgin olive oil

Ragout:
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch green onions, trimmed and cut on the diagonal into 2-inch pieces
8 baby carrots (about 4 ounces), trimmed and cut in half lengthwise
6 radishes (about 4 ounces), trimmed and cut into quarters
1/2 cup light vegetable broth or water
1/2 teaspoon salt
8 ounces asparagus, trimmed and cut on the diagonal into 2- to 3-inch pieces
8 ounces shelled peas (fresh or frozen)
1 tablespoon each coarsely chopped flat-leaf parsley, chives, and tarragon
1 teaspoon lemon zest
Salt and freshly ground black pepper to taste
Additional olive oil and herbs for garnish

Instructions

To make the polenta, bring the vegetable broth or water to a boil in a 2- to 3-quart pot over moderate heat. Add the salt and then slowly add the polenta while whisking. Reduce heat to low and continue whisking until the polenta is thickened. Cover the pot and continue cooking. Every 10 minutes, stir the polenta vigorously, scraping the sides of the pan. Continue cooking for 30-40 minutes until polenta reaches desired thickness and creaminess. Stir in the olive oil. Serve within 15 minutes.

Make the ragout while the polenta is cooking. Heat the olive oil in a large saucepan over moderate heat. Add the garlic and cook, stirring, for about a minute until fragrant. Add the green onions, carrots, radishes, vegetable broth or water, and salt. Cover the pan and cook for 5 minutes. Add the asparagus and peas, cover, and cook for another 5 minutes. Remove from heat, stir in the herbs and lemon zest, and season to taste.

To serve, spoon the polenta into a shallow serving bowl or individual bowls. Make a well in the center of the polenta and spoon the ragout on top. Drizzle a little olive oil on top and garnish with herbs.

Recipe Courtesy: theKitchn

More theKitchn: http://www.thekitchn.com/recipe-polenta-with-spring-vegetable-ragout-recipes-from-the-kitchn-186581

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