Spring Vegetable And Mint Polenta – a delicious recipe with water, polenta, butter, leek, peas, spinach leaves. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large pot, bring water to a rolling boil. Pour polenta in a very slow, thin stream, whisking constantly. Switch to a wooden spoon and stir for two minutes. Reduce heat to lowest setting and cover pot. Cook for about 30 minutes, stirring for one full minute every 10 minutes.
2
While the polenta is cooking, prepare the vegetables. Cut off the tough green ends of the leek and slice in half lengthwise. Thinly slice the leek and rinse very well with cold water. Allow to drain. In a large, shallow pan, add butter and melt over medium-high heat. Add leeks and saute until slightly caramelized and soft, about 10 minutes. Add peas and cook until warmed through, another minute or so. Add cooked vegetables, chopped spinach, and mint to the cooked polenta and stir well. Add plenty of salt and pepper, to taste. Serve immediately with a poached egg on top, if desired.
140
kcal
Calories
9
g
Fat
11
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 7 1/2 cups water, 2 cups polenta, 3 tablespoons butter, 1 large leek, and more.
Yes, Spring Vegetable And Mint Polenta falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
