Vibrant garlicky greens on a pillowy soft polenta bed. Full of the joys of spring. The polenta feels rich and luxurious with lots of freshness from the peas, mint and asparagus.

Ingredients

Makes 3-4 portions
150g polenta
A very good knob of butter
1 shallot, diced
1 bunch asparagus, sliced on a bias
300g peas, fresh or frozen
200g podded or double podded broad beans, fresh or frozen
3 or 4 leaves sliced wild garlic
1 tbsp sliced mint
Salt & pepper
Grated pecorino romano

Looking for substitutions?
Swap the wild garlic for 2 cloves crushed garlic – add this in with the shallots.
Sub the mint for parsley.
Use Parmesan or Grana Padano in place of the pecorino romano.
Sub the shallots for white onion.
Change the greens to suit the seasons, use cavolo nero and green beans in autumn, for example.

Recipe

1. Bring 650ml water to a rolling boil. Whisk in the polenta and simmer over a low heat, continuing to whisk at regular intervals until the polenta comes away easily from the sides of the pan (about 35 mins). Add more water as necessary to stop the pan drying out. Season generously, then whisk in the butter and pecorino to taste.
2. Meanwhile melt a little butter in a wide pan, add the shallot and sweat for 5 mins over a low heat. Add the asparagus, peas and broad beans. Sweat for another 2/3 mins. Stir in the mint and wild garlic. Season to taste.
3. Spoon the polenta into bowls, top with the greens and more pecorino.

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