Creamy Polenta with Spring Peas

Ingredients

Ingredients

• 1 cup polenta
• 4 cups vegetable broth
• 2 cups fresh peas
• 1/2 cup ricotta cheese
• 2 tbsp unsalted butter
• 1/2 cup parmesan cheese, grated
• 2 garlic cloves, minced
• 2 tbsp fresh mint leaves, chopped
• to taste salt
• to taste black pepper

Instructions

1. Bring the vegetable broth to a boil in a medium saucepan over medium-high heat.
2. Whisk in the polenta in a steady stream, reduce heat to low, and cook, stirring frequently, for 20-25 minutes until thick and creamy; season with salt and pepper to taste.
3. While the polenta cooks, blanch the fresh peas in a pot of boiling salted water for 2 minutes, then drain and transfer to an ice bath to stop cooking; drain again.
4. In a small skillet, melt 1 tablespoon of butter over medium heat; add minced garlic and sauté for 1 minute until fragrant.
5. Stir the blanched peas, sautéed garlic, ricotta cheese, grated Parmesan, chopped fresh mint, and remaining butter into the cooked polenta until well combined and creamy.
6. Remove from heat and let stand for 2 minutes before serving warm.

Notes

For extra spring brightness, add a teaspoon of lemon zest with the mint. This dish reheats well with a splash of broth to loosen the texture.