Spring Peas & Carrots Over Creamy Polenta
Ingredients
Scale
- 1/2 cup polenta
- 3 cups vegetable stock
- 1 tablespoons butter
- 1/8 Cup mascarpone
- kosher salt and freshly ground black pepper (to taste)
- 1/2 pound carrots
- 1 tablespoon olive oil
- kosher salt and freshly ground pepper (to taste)
- 1/2 pound fresh spring peas, shelled and blanched
- 1 tablespoons butter
- 1 lemon juice only
- 1 tablespoon each, fresh parsley, chive and tarragon
Instructions
- Preheat oven to 400ºF.
For the Polenta
- Prepare the polenta according to the packaging, replacing water with the vegetable stock.
- When fully cooked stir in the butter and mascarpone.
- Season with salt and pepper to taste.
- For the Carrots
- Cut them in half, lengthwise (cut into fourths if the carrots are large)
- Toss with olive oil and season with salt and pepper.
- Transfer to a baking sheet and roast until they have caramelized and are tender, about 25-30 minutes.
- For the Peas
- Fill a pot 2/3 of the way with water, add enough salt so the water is salty to taste and bring to a boil. Cook peas for 2 minutes, strain and immediately shock them in an ice bath.
- Transfer peas to a plate lined with paper towels to dry.
- Heat a saute pan over medium-high heat and melt butter. Add the peas to the pan and saute for 5 minutes, until charred.
- Remove from heat, squeeze lemon juice, and toss until combined. Season with salt and pepper to taste.
- To Serve
- Spoon the polenta onto a long shallow platter and top with peas, then roasted carrots.
- Garnish with mixed herbs.
Nutrition
- Serving Size: 4
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