Serves 2
GF, DFO, VEG, VO
For the Polenta
2 1/2 cups water
1/2 cup instant polenta
1 teaspoon salt
2 tbsp sour cream
50g cheese of choice (I used cheddar and truffle pecorino)
Half a bunch of fresh herbs (I used lemon thyme, dill and chives), finely chopped
Salt to taste
Cracked pepper and extra salt, to taste
2–3 tablespoons olive oil, to serve
For the Charred Spring Greens
50g butter or olive oil
3 spring onions
4 garlic cloves
3 small zucchinis
½ cup frozen peas such as garden peas or edamame
Half a bunch of fresh herbs (I used lemon thyme, dill, chives)
Zest and juice of 1 lemon
50-80g fresh ricotta
1. Bring water to the boil in a medium sized saucepan or iron skillet, and once it’s boiling gradually whisk in polenta. Bring to a simmer, cover and turn heat to low, and cook for another 5-10 minutes or until thick and cooked through. Stir in the salt, sour cream and cheese. Turn heat off and set aside to stay warm.
2. Meanwhile, heat butter or olive oil in a frypan and add spring onions. Saute until translucent, then add your garlic. Saute for a further minute, then add in your zucchini
and leave to form a nice dark caramelisation, about 5-6 minutes.
3. Deglaze the pan with lemon juice, add in thawed peas, herbs and zest. Season with salt and pepper to taste.
4. To serve, warm polenta through if need be, then gently stir through remaining herbs. Place a nice generous amount of polenta into a bowl and top with charred spring vegetable mix, fresh ricotta crumbled up and a generous amount of olive oil.
For other spring recipe's from Chloe check out Smacked Cucumber Salad with Whipped Tofu
