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Creamy parmesan polenta with asparagus and broccoli

Creamy parmesan polenta with asparagus and broccoli

Based on 16 ratings
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"Green, greener, the greenest! Finally, the sun is out. That calls for green spring vegetables gracing on top of creamy, flavorful polenta – and don't forget, cheese! We opted for frozen broccoli, peas and herbs here so the recipe doesn't get too expensive and still stays fresh and crunchy. Plus, it saves time for preparation."
Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
150 g
instant polenta
90 g
peas (frozen)
150 g
broccoli (frozen)
150 g
green asparagus
60 g
Parmesan cheese
2 tbsp
unsalted butter
1 tbsp
olive oil
600 ml
vegetable broth
1 tsp
dill (frozen)
1 tsp
parsley (frozen)
salt
pepper
MetricImperial

Utensils

grater, knife, cutting board, frying pan, spatula, pot

How-To Videos

See all
how-to-make-creamy-polenta

How to make creamy polenta

how-to-preserve-fresh-herbs

How to preserve fresh herbs

how-to-grate-cheese

How to grate cheese

Nutrition per serving

Cal634
Fat28 g
Protein22 g
Carb75 g
  • Step 1/ 3

    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.
    • 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

    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.
    • 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

    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.
    • 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!

    Creamy parmesan polenta with asparagus and broccoli

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