Polenta Primavera
Bright, fresh, and bursting with flavor, Polenta Primavera is a hearty yet wholesome dish that brings the vibrant taste of spring to your table year-round. This recipe combines creamy, parmesan-infused polenta with a medley of sautéed seasonal vegetables, including zucchini, asparagus, cherry tomatoes, and bell peppers, all lightly flavored with garlic, olive oil, and a hint of red chili flakes for a subtle kick. Perfect as a vegetarian main course or a versatile side dish, this 40-minute recipe is both comforting and nutrient-packed. Topped with fragrant fresh basil and an extra sprinkle of parmesan cheese, Polenta Primavera is an elegant, crowd-pleasing meal that highlights the beauty of fresh, colorful produce.
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Recipe Information
Ingredients
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 1 cup parmesan cheese, grated
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, cut into 1-inch pieces
- 1 medium bell pepper, diced
- 2 tablespoons fresh basil, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
Instructions
In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt and gradually stir in the polenta using a whisk to prevent clumping.
Reduce the heat to low and cook the polenta, stirring frequently, for about 10-15 minutes or until thick and creamy.
Turn off the heat and stir in the grated parmesan cheese and butter. Cover and set aside to keep warm.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Add the zucchini, yellow squash, asparagus, and bell pepper to the skillet. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender but still crisp.
Add the cherry tomatoes and cook for an additional 2-3 minutes until they soften slightly. Season the vegetables with salt, black pepper, and red chili flakes if using.
To serve, spoon a generous portion of polenta onto each plate and top with the sautéed vegetables.
Garnish with fresh basil and an extra sprinkle of parmesan cheese, if desired. Serve warm.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 3791 mg | 165% | |
| Total Carbohydrate | 228.1 g | 83% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 23.3 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1124 mg | 86% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2285 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
