Spring Vegetable Soft Polenta

1. 1

   In a large saucepan, bring the stock to a rolling boil; pour in the polenta in a steady stream, whisking continuously, until thickened; stir in the ricotta and cook over a low heat for 5 minutes, stirring occasionally.

2. 2

   Meanwhile, steam cook the vegetables for 3-4 minutes.

3. 3

   Remove the polenta from the heat and beat in the pesto sauce and seasoning (to taste).

4. 4

   To serve, spoon the polenta onto warmed plates, arrange vegetables over the polenta and garnish with parmesan and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.