Polenta with Asparagus, Peas and Mint

4 SERVINGS

40 MIN

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INGREDIENTS:

• 1 ½ cups polenta*

• 1 tsp salt

• 4-6 TBS butter

• ¼ c grated parmesan cheese

• 2 lbs asparagus, trimmed and cut into 1” pieces

• 1 ½ c fresh or frozen peas

• 2 TBS extra virgin olive oil

• 4 small shallots

• 3 garlic cloves, thinly sliced

• ½ c chicken / veg stock

• 2 TBS white wine

• mint leaves

• salt and freshly ground pepper

DIRECTIONS:

1. In a medium pan, combine polenta, 4 ½ c water and salt. Simmer for 30 - 40 minutes, stirring frequently, until thick and tender.

2. Finish the polenta by stirring in 3 - 4 TBS butter and parmesan; stir and taste. Adjust with more butter, parm or salt if necessary.

3. As the polenta cooks, prepare the vegetables. In a large skillet, sautee shallots in olive oil until soft and golden; 3 - 6 min.

4. Stir in garlic, cook for another minute, until fragrant. Add wine and stir until alcohol evaporates, about 3 min.

5. Stir in asparagus and peas; cook for 2 - 3 min. Add stock, remaining 2 TBS butter and salt. Bring to a simmer and cook until the vegetables are tender and the sauce has thickened slightly, 2 -8 min depending on thickness of asparagus. Stir in the mint.

6. To serve, spoon polenta into bowls, top with vegetables and sauce, season with freshly ground pepper and top with shaved parmesan. Enjoy!

* If using quick polenta, start at 3

Each serving has 12 g protein, 38 g carbohydrates and 7 g fiber