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Polenta With Asparagus, Peas And Mint Recipe • 5★ • 1 Hr
Ingredients
- 1½ cups polenta
- 1 teaspoon fine sea or table salt, plus more as needed
- 4 to 6 tablespoons unsalted butter
- ¼ cup grated Parmesan, or more to taste, plus shaved Parmesan for serving
- 2 tablespoons extra-virgin olive oil, plus more as needed
- 2 large or 4 small shallots (or 1 small red onion), thinly sliced
- 2 tablespoons dry vermouth or white wine
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- 1½ cups frozen or fresh peas (no need to thaw frozen peas first)
- ⅓ cup vegetable stock
- ½ cup torn mint leaves, or use parsley, cilantro or a combination of any soft herbs
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