Creamy parmesan polenta with asparagus and broccoli

Step 1/ 3

• 90 g peas (frozen)
• 150 g broccoli (frozen)
• 1 tsp dill (frozen)
• 1 tsp parsley (frozen)
• 60 g Parmesan cheese
• 150 g green asparagus

• grater
• knife
• cutting board

Take out frozen vegetables and herbs from the freezer, set them aside to defrost, then halve bigger pieces of broccoli. In the meantime, grate parmesan. Chop off the ends of the asparagus and cut into bite-sized pieces.

Step 2/ 3

• 1 tbsp unsalted butter
• 50 ml vegetable broth
• salt
• pepper

• frying pan
• spatula

Heat half of the butter in a pan. Add broccoli and fry for approx. 2-3 min. Then add asparagus and fry for another 1 min. Lastly, add frozen peas. Add some of the broth and frozen herbs and let cook for another 2 min. Season with salt and pepper and set aside.

Step 3/ 3

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 550 ml vegetable broth
• 150 g instant polenta

• pot

In a pot, heat olive oil over medium-high heat, then add the polenta. Add remaining veggie broth and let cook for approx. 2–4 min. while stirring vigorously. Mix with parmesan and remaining butter and season with salt and pepper. Serve polenta with veggies and more parmesan if desired.

Enjoy your meal!