Spring Vegetable Soft Polenta

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 3
• 850 ml vegetable stock
• 175 g quick-cooking polenta
• 100 g ricotta cheese
• 3 -4 tablespoons pesto sauce
• salt & freshly ground black pepper
• 100 g baby corn, halved lengthwise
• 100 g baby carrots, trimmed and halved lengthwise
• 100 g asparagus spears
• 100 g peas (fresh or frozen)
• parmesan cheese, shavings
• chopped fresh parsley

Recipe

• 1 in a large saucepan, bring the stock to a rolling boil; pour in the polenta in a steady stream, whisking continuously, until thickened; stir in the ricotta and cook over a low heat for 5 minutes, stirring occasionally.
• 2 meanwhile, steam cook the vegetables for 3-4 minutes.
• 3 remove the polenta from the heat and beat in the pesto sauce and seasoning (to taste).
• 4 to serve, spoon the polenta onto warmed plates, arrange vegetables over the polenta and garnish with parmesan and parsley.