Polenta Primavera

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Polenta Primavera

  • 150 ml water
  • 2 tablespoons of vegetable stock powder
  • 50 g butter
  • 100 g polenta
  • olive oil
  • salt
  • pepper
  • mixed veggies such as peas, green asparagus, tomatoes (300 g per serving)
  • some Grana Padano
  • rucola salad as a side dish
  • vegetarian
  • glutenfree

Polenta with peas, spinach, green asparagus, tomatoes and Grana Padano - beautifully coloured, simple stuff!

Heat the water with the vegetable stock powder, the add the butter and when it’s melted, add the polenta and stirr well with a wodden spoon for around a minute until it has a tight, elastic texture. Spread on a baking tray prepared with baking paper and let it cool for at least half an hour.

In the meantime you can cook the vegetables. Gently roast the peas, spinach and slices of asparagus in olive oil, add a little water and only flavor very little with salt and pepper, some fresh mint leaves would be good, too.

Leave the tomato raw and cut in into small slices. Then cut the polenta into rectangular shapes and fry them in heated olive oil as well.

Serve with some simple rucola salad!

Mjam Mjam!


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  1. […] kraut that has a certain bitterness I eased with agave syrup. I got so much left that I made some polenta pizza the next day topping it with beetroot kraut and vegan […]

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