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Polenta with Spring Vegetable Ragout

Emily Han
  • minutes
  • Serves 4

INGREDIENTS

8 oz

Asparagus

8

Baby carrots (about 4 ounces)

1 tbsp

Flat-leaf parsley

1

Garlic clove

1

bunch Green onions

1 tsp

Lemon, zest

1

Olive oil and herbs

8 oz

Peas, fresh or frozen

6

Radishes (about 4 ounces)

1 cup

Polenta or yellow cornmeal

1 1/2 tsp

Salt

1

Salt and freshly ground black pepper

3 tbsp

Olive oil, extra virgin

4 1/2 cups

Vegetable broth or water, light