Dinner Party Recipe: Polenta with Spring Vegetable Ragout

Prep: 20 mins

Cook: 45 mins

Difficulty: Intermediate

Servings: 4 Servings

his week in Gatherings from The Kitchn, we’re sharing the details of an Italian Polenta Supper featuring lots of toppings, like hearty braised beef, on a bed of creamy cornmeal polenta. For a lighter, vegan-friendly accompaniment to polenta, let me suggest this spring vegetable ragout. Like the braised beef, it’s rustic and uncomplicated yet completely dinner-party worthy. Make it now if you’re already basking in the glow of peas and asparagus, or save this recipe so you can celebrate the moment spring arrives.

Ingredients

4 cups light vegetable broth or water
1 teaspoon salt
1 cup polenta or yellow cornmeal
1 tablespoon extra virgin olive oil
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.
→ For more detailed polenta instructions, see How to Make Creamy Stovetop Polenta.
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.