32+ Fresh and Flavorful Spring Polenta Recipes You Need to Try

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As the weather warms up and spring’s vibrant produce begins to shine, it’s the perfect time to experiment with fresh, light, and flavorful dishes.

Polenta, a versatile and comforting dish made from cornmeal, offers the ideal base to showcase spring’s best ingredients.

Whether you’re looking for something savory, sweet, or somewhere in between, polenta is a fantastic way to bring a dose of spring to your table.

From creamy polenta with roasted vegetables to vibrant polenta bowls topped with fresh herbs and tangy cheeses, the possibilities are endless.

In this article, we’ve compiled a list of 32+ spring polenta recipes that will inspire you to enjoy the season’s bounty.

These recipes will help you embrace the flavors of spring in new and creative ways, making it easier to prepare delicious meals that highlight fresh produce and seasonal ingredients.

32+ Fresh and Flavorful Spring Polenta Recipes You Need to Try

Spring is a time of renewal, and there’s no better way to celebrate the season than by incorporating fresh, bright ingredients into your meals.

With these 32+ spring polenta recipes, you have an exciting variety of options to enjoy creamy, savory, and satisfying dishes.

Whether you’re hosting a spring brunch or simply looking for a light yet hearty dinner, polenta offers endless versatility to pair with your favorite spring vegetables, fruits, and herbs.

By experimenting with different flavor combinations, textures, and seasonal ingredients, you’ll discover just how wonderful polenta can be in bringing a touch of spring to every meal.

So, embrace the season and get cooking with these delicious polenta recipes that are sure to become springtime favorites.

Spring Vegetable Polenta

This vibrant and fresh spring vegetable polenta combines the creamy texture of polenta with a medley of seasonal vegetables like peas, asparagus, and radishes. The dish is light yet satisfying, perfect for a spring dinner or brunch.

Ingredients:

1 cup cornmeal (for polenta)

4 cups vegetable broth
1 tablespoon olive oil
1 cup peas (fresh or frozen)

1 bunch asparagus, chopped
1/2 cup radishes, thinly sliced
2 tablespoons fresh basil, chopped

Salt and pepper to taste
Grated Parmesan (optional)

Instructions:

Bring the vegetable broth to a simmer in a medium pot. Gradually whisk in the cornmeal, stirring constantly until the mixture thickens and becomes creamy (about 15-20 minutes). Stir in a pinch of salt and pepper to taste.
In a large skillet, heat olive oil over medium heat. Add the peas, chopped asparagus, and radishes. Cook for 5-7 minutes, until tender yet still vibrant.
Once the polenta is ready, spread it out on a serving dish. Top with the sautéed vegetables and sprinkle with fresh basil.

Optional: Add grated Parmesan for extra creaminess and flavor.

This Spring Vegetable Polenta is an ode to the season, bringing together the natural sweetness of fresh vegetables and the comforting warmth of creamy polenta. It’s a delightful dish to serve during spring celebrations, offering both nutrition and flavor. Whether served as a main or a side, it’s a dish that will brighten any table.

Lemon Herb Polenta with Roasted Spring Vegetables

Lemon Herb Polenta with Roasted Spring Vegetables is a light yet flavorful dish that celebrates the season’s freshest offerings. The citrusy, herb-infused polenta pairs beautifully with roasted carrots, zucchini, and bell peppers, creating a well-rounded dish.

Ingredients:

1 cup cornmeal (for polenta)
4 cups water or vegetable broth

2 tablespoons olive oil
Zest of 1 lemon
2 teaspoons fresh thyme, chopped

1 teaspoon fresh rosemary, chopped
1 cup carrots, sliced
1 zucchini, chopped

1 bell pepper, chopped
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). On a baking sheet, toss the carrots, zucchini, and bell pepper with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
Meanwhile, bring the water or vegetable broth to a boil in a medium pot. Slowly whisk in the cornmeal and cook, stirring frequently, until the polenta thickens (about 15-20 minutes).
Stir in the olive oil, lemon zest, thyme, and rosemary. Season with salt and pepper to taste.

Once the polenta and vegetables are ready, spread the polenta onto a serving plate and top with the roasted vegetables.

Lemon Herb Polenta with Roasted Spring Vegetables is the epitome of spring’s bright flavors. The refreshing lemon and earthy herbs in the polenta complement the roasted vegetables perfectly, creating a deliciously balanced dish. This is a great choice for a light spring dinner or a side dish to any meal.

Spring Pea and Mint Polenta Cakes

These crispy, golden Spring Pea and Mint Polenta Cakes are packed with flavor and texture. The sweetness of fresh peas combined with the cooling effect of mint elevates the dish, making it a unique and exciting way to enjoy polenta.

Ingredients:

1 cup cornmeal (for polenta)
4 cups vegetable broth

1 cup fresh peas (or frozen)
2 tablespoons fresh mint, chopped
1 tablespoon olive oil

1/2 cup breadcrumbs
Salt and pepper to taste
Lemon wedges for serving

Instructions:

In a medium saucepan, bring the vegetable broth to a simmer. Gradually whisk in the cornmeal, stirring constantly until the polenta thickens (about 15-20 minutes). Season with salt and pepper to taste.
Once the polenta is ready, fold in the peas and mint. Let the mixture cool slightly before transferring it to a bowl.

Add breadcrumbs to the mixture and form it into small cakes, about 2-3 inches in diameter.
Heat olive oil in a skillet over medium heat. Cook the cakes for 3-4 minutes on each side, or until golden and crispy.
Serve with lemon wedges for an extra burst of freshness.

Spring Pea and Mint Polenta Cakes are a delightful way to showcase the season’s best ingredients. The combination of creamy polenta, fresh peas, and mint results in a dish that’s both comforting and refreshing. Serve them as a snack, appetizer, or light main dish, and enjoy the crisp, golden exterior and flavorful, soft interior. This recipe is an excellent way to celebrate spring’s bounty in a unique and delicious way.

Polenta with Spring Greens and Parmesan

This Polenta with Spring Greens and Parmesan offers a simple yet satisfying combination of creamy polenta topped with fresh, sautéed spring greens like spinach, arugula, and kale. The addition of Parmesan creates a rich and savory finish that elevates the dish. It’s perfect for a light lunch or dinner that celebrates the season’s fresh, green offerings.

Ingredients:

1 cup cornmeal (for polenta)
4 cups vegetable broth
2 tablespoons olive oil

2 cups mixed spring greens (spinach, arugula, kale)
1/2 cup grated Parmesan cheese
2 cloves garlic, minced

Salt and pepper to taste

Instructions:

Bring the vegetable broth to a simmer in a medium pot. Slowly whisk in the cornmeal and cook until thickened, about 15-20 minutes. Stir frequently to avoid lumps, and season with salt and pepper.

In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
Add the spring greens to the skillet and cook for 3-4 minutes, stirring occasionally, until wilted and tender.
Once the polenta is ready, transfer it to serving plates. Top with the sautéed greens and sprinkle with grated Parmesan cheese.

Polenta with Spring Greens and Parmesan is a light yet hearty dish that highlights the best of spring’s vegetables. The creamy polenta acts as a perfect base for the vibrant, garlicky greens, while the Parmesan adds a savory depth of flavor. This dish is a delightful, easy-to-make way to bring the freshness of spring to your table.

Polenta Primavera with Lemon and Feta

Polenta Primavera with Lemon and Feta is a fresh, flavorful dish that brings together creamy polenta and a medley of spring vegetables, including bell peppers, zucchini, and cherry tomatoes. The tangy feta and zesty lemon add a burst of brightness, making it a wonderful main or side dish for any spring meal.

Ingredients:

1 cup cornmeal (for polenta)
4 cups vegetable broth
1 tablespoon olive oil

1 bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved

1/2 cup crumbled feta cheese
Zest and juice of 1 lemon
Salt and pepper to taste

Instructions:

Bring the vegetable broth to a simmer in a medium pot. Slowly whisk in the cornmeal and cook, stirring frequently, until the polenta thickens (about 15-20 minutes). Season with salt and pepper.
In a large skillet, heat olive oil over medium heat. Add the bell pepper, zucchini, and cherry tomatoes. Cook for 5-7 minutes until the vegetables are tender and slightly caramelized.

Once the polenta is ready, spoon it onto plates and top with the sautéed vegetables.
Sprinkle with crumbled feta, lemon zest, and a squeeze of fresh lemon juice for a burst of flavor.

Polenta Primavera with Lemon and Feta is the perfect dish to usher in spring with its fresh vegetables, creamy polenta, and the vibrant flavors of lemon and feta. It’s a colorful, healthy option that can be served as a light main course or a side dish to complement other meals. The combination of textures and tastes makes it a satisfying and refreshing dish for the season.

Polenta with Spring Mushrooms and Truffle Oil

Polenta with Spring Mushrooms and Truffle Oil is a luxurious yet simple dish that takes advantage of the earthy flavors of spring mushrooms like morels and chanterelles. The richness of truffle oil adds an indulgent touch, making this dish perfect for a special occasion or a refined spring meal.

Ingredients:

1 cup cornmeal (for polenta)

4 cups vegetable broth
2 tablespoons olive oil
2 cups mixed spring mushrooms (morels, chanterelles, cremini)

1 tablespoon truffle oil
2 cloves garlic, minced
Salt and pepper to taste

Fresh parsley for garnish

Instructions:

Bring the vegetable broth to a simmer in a medium pot. Gradually whisk in the cornmeal, stirring frequently until the polenta thickens, about 15-20 minutes. Season with salt and pepper.

In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the mushrooms to the skillet and cook for 5-7 minutes, until tender and golden brown. Season with salt and pepper.
Drizzle the cooked mushrooms with truffle oil and toss gently to coat.

Once the polenta is ready, spoon it onto plates and top with the sautéed mushrooms. Garnish with fresh parsley for a pop of color.

Polenta with Spring Mushrooms and Truffle Oil is a refined and indulgent dish that brings out the earthy richness of spring mushrooms and elevates it with the luxurious aroma of truffle oil. The creamy polenta serves as the perfect base for these flavors, creating a dish that feels both elegant and comforting. It’s perfect for a special spring dinner, impressing guests with its depth of flavor and sophistication.

Polenta with Roasted Beets and Goat Cheese

Polenta with Roasted Beets and Goat Cheese is a vibrant dish that combines the earthy sweetness of roasted beets with the creamy texture of polenta. The tangy goat cheese and fresh herbs add a delightful contrast, making this a colorful and satisfying spring meal.

Ingredients:

1 cup cornmeal (for polenta)
4 cups vegetable broth

2 tablespoons olive oil
2 medium beets, peeled and diced
1/2 cup goat cheese, crumbled

Fresh thyme, chopped
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Toss the diced beets with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
While the beets are roasting, bring the vegetable broth to a simmer in a medium pot. Gradually whisk in the cornmeal, stirring frequently until the polenta thickens, about 15-20 minutes. Season with salt and pepper.
Once the polenta is ready, transfer it to plates. Top with the roasted beets and crumbled goat cheese.

Sprinkle with fresh thyme for added flavor and aroma.

Polenta with Roasted Beets and Goat Cheese is a dish that showcases the beauty of seasonal ingredients. The roasted beets bring out the natural sweetness, while the goat cheese adds a creamy and tangy contrast. The result is a visually stunning and flavorful dish that’s perfect for a spring dinner or brunch.

Polenta with Spring Garlic and Cherry Tomatoes

Polenta with Spring Garlic and Cherry Tomatoes is a fresh and light dish that takes advantage of early spring produce. The sweet, tender cherry tomatoes and the mild, fragrant spring garlic make this dish both aromatic and satisfying, ideal for a healthy, vibrant meal.

Ingredients:

1 cup cornmeal (for polenta)
4 cups vegetable broth

2 tablespoons olive oil
1 bunch spring garlic, chopped
1 pint cherry tomatoes, halved

1/4 cup fresh basil, chopped
Salt and pepper to taste

Instructions:

Bring the vegetable broth to a simmer in a medium pot. Gradually whisk in the cornmeal, stirring until it thickens (about 15-20 minutes). Season with salt and pepper.
Heat olive oil in a skillet over medium heat. Add the spring garlic and sauté for 2-3 minutes, until softened and fragrant.
Add the cherry tomatoes to the skillet and cook for an additional 5-7 minutes, until they begin to soften and release their juices.

Spoon the cooked polenta onto plates and top with the spring garlic and cherry tomato mixture.
Garnish with fresh basil and serve immediately.

Polenta with Spring Garlic and Cherry Tomatoes is a perfect example of how simple, seasonal ingredients can create a flavorful dish. The sweetness of the tomatoes and the mild garlic complement the creamy polenta beautifully. It’s a quick and nutritious option for a spring meal, offering both freshness and comfort in one dish.

Polenta with Spring Asparagus and Poached Eggs

Polenta with Spring Asparagus and Poached Eggs is a delightful combination of creamy polenta, tender asparagus, and perfectly poached eggs. The richness of the eggs and the bright, seasonal asparagus make this dish an indulgent yet healthy breakfast, brunch, or light dinner.

Ingredients:

1 cup cornmeal (for polenta)

4 cups vegetable broth
1 tablespoon olive oil
1 bunch asparagus, trimmed and cut into 2-inch pieces

2 eggs (for poaching)
1 tablespoon vinegar (for poaching)
Fresh parsley for garnish

Salt and pepper to taste

Instructions:

Bring the vegetable broth to a simmer in a medium pot. Gradually whisk in the cornmeal and cook, stirring occasionally, until the polenta thickens (about 15-20 minutes). Season with salt and pepper.

While the polenta is cooking, heat olive oil in a skillet over medium heat. Add the asparagus and sauté for 5-7 minutes until tender and bright green.
To poach the eggs, bring a pot of water to a simmer and add 1 tablespoon of vinegar. Crack the eggs into small bowls and gently slide them into the simmering water. Cook for 3-4 minutes for soft poached eggs, then remove with a slotted spoon.
Once the polenta is ready, spoon it onto plates and top with the sautéed asparagus and a poached egg.
Garnish with fresh parsley and serve immediately.

Polenta with Spring Asparagus and Poached Eggs is a hearty yet healthy dish that combines creamy, comforting polenta with the fresh flavors of spring asparagus and the richness of poached eggs. It’s a perfect choice for brunch or a light, satisfying dinner. The balance of textures and flavors makes it a standout dish that highlights the season’s best ingredients.

Lemon Herb Polenta with Grilled Spring Vegetables

Lemon Herb Polenta with Grilled Spring Vegetables is a light yet flavorful dish that combines creamy polenta with the zesty brightness of lemon and fresh herbs. Paired with a variety of grilled spring vegetables, such as asparagus, radishes, and baby carrots, this dish is perfect for showcasing the fresh produce of the season.

Ingredients:

1 cup cornmeal (for polenta)
4 cups vegetable broth
2 tablespoons olive oil
Zest and juice of 1 lemon
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 bunch asparagus, trimmed
1 bunch baby carrots, peeled
1 cup radishes, halved
Salt and pepper to taste

Instructions:

Bring the vegetable broth to a simmer in a medium pot. Gradually whisk in the cornmeal, stirring frequently until it thickens (about 15-20 minutes). Add lemon zest, lemon juice, and fresh herbs. Season with salt and pepper.
Preheat a grill or grill pan over medium heat. Toss the asparagus, baby carrots, and radishes with olive oil, salt, and pepper. Grill the vegetables for 4-6 minutes until tender and slightly charred.
Once the polenta is ready, spoon it onto serving plates. Arrange the grilled vegetables on top.
Drizzle with additional olive oil if desired and serve immediately.

Lemon Herb Polenta with Grilled Spring Vegetables is a refreshing and satisfying dish that celebrates the flavors of the season. The creamy polenta is enhanced by the bright, fresh notes of lemon and herbs, while the smoky, tender vegetables add a perfect contrast. This dish works wonderfully as a main or a side and is a great way to enjoy a healthy, spring-inspired meal.

Polenta with Spring Peas and Mint

Polenta with Spring Peas and Mint is a simple, elegant dish that highlights the sweetness of spring peas, complemented by the cool freshness of mint. This dish combines creamy polenta with a vibrant pea and mint mixture for a refreshing, seasonal meal.

Ingredients:

1 cup cornmeal (for polenta)
4 cups vegetable broth
2 tablespoons butter
1 cup fresh peas (or frozen, thawed)
1/4 cup fresh mint, chopped
Salt and pepper to taste
Grated Parmesan for garnish (optional)

Instructions:

Bring the vegetable broth to a simmer in a medium pot. Gradually whisk in the cornmeal and cook, stirring frequently, until the polenta thickens (about 15-20 minutes). Stir in the butter and season with salt and pepper.
In a small pan, sauté the peas in a bit of butter over medium heat for 3-4 minutes until just tender. Season with salt and pepper.
Remove from heat and stir in the fresh mint.
Spoon the polenta onto plates and top with the pea and mint mixture.
Optionally, sprinkle with grated Parmesan before serving.

Polenta with Spring Peas and Mint is a delightful dish that brings the best of spring’s flavors to your plate. The creamy, comforting polenta is lightened and brightened by the sweet peas and refreshing mint. This dish is a perfect example of how fresh, simple ingredients can create a delicious and vibrant meal, ideal for spring dining.

Polenta with Grilled Shrimp and Mango Salsa

Polenta with Grilled Shrimp and Mango Salsa is a tropical, vibrant dish that brings together the richness of grilled shrimp, the sweetness of mango salsa, and the creamy base of polenta. This dish is perfect for a light yet flavorful spring dinner, offering a mix of savory and sweet flavors.

Ingredients:

1 cup cornmeal (for polenta)
4 cups vegetable broth
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
1 mango, diced
1/4 red onion, finely diced
1/4 cup cilantro, chopped
Juice of 1 lime
Salt and pepper to taste

Instructions:

Bring the vegetable broth to a simmer in a medium pot. Gradually whisk in the cornmeal and cook, stirring frequently until the polenta thickens (about 15-20 minutes). Season with salt and pepper.
Preheat a grill or grill pan over medium heat. Toss the shrimp with olive oil, salt, and pepper, then grill for 2-3 minutes per side until cooked through.
In a small bowl, combine the diced mango, red onion, cilantro, and lime juice. Season with salt and pepper.
Once the polenta is ready, spoon it onto plates and top with the grilled shrimp and mango salsa.

Polenta with Grilled Shrimp and Mango Salsa is a dish that brings a bright, tropical flair to your meal. The creamy polenta serves as the perfect base for the succulent shrimp and refreshing mango salsa, creating a delightful balance of flavors. This dish is ideal for a spring evening, offering a satisfying yet light and vibrant option for dinner.

Polenta with Spring Mushrooms and Parmesan Cream

Polenta with Spring Mushrooms and Parmesan Cream is a rich and comforting dish that combines the earthy flavors of spring mushrooms with creamy, cheesy polenta. The addition of a Parmesan-infused cream sauce adds depth and indulgence to this hearty yet seasonal dish, making it perfect for a cozy spring dinner.

Ingredients:

1 cup cornmeal (for polenta)
4 cups vegetable broth
2 tablespoons butter
2 cups assorted spring mushrooms (e.g., shiitake, cremini, or oyster), sliced
1/2 cup heavy cream
1/4 cup Parmesan cheese, grated
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

Instructions:

Bring the vegetable broth to a simmer in a medium pot. Gradually whisk in the cornmeal and cook, stirring occasionally, until the polenta thickens (about 15-20 minutes). Stir in the butter and season with salt and pepper.
While the polenta is cooking, heat a bit of butter in a skillet over medium heat. Add the mushrooms and sauté for 5-7 minutes until they soften and release their juices. Season with salt and pepper.
Add the heavy cream to the mushrooms and simmer for 2-3 minutes until it thickens. Stir in the grated Parmesan cheese and fresh thyme, adjusting seasoning to taste.
Spoon the polenta onto plates and top with the creamy mushroom mixture.

Polenta with Spring Mushrooms and Parmesan Cream is an indulgent yet satisfying dish that makes the most of the season’s fresh mushrooms. The creamy polenta and Parmesan sauce complement the earthy, tender mushrooms, creating a rich and comforting meal. This dish is perfect for spring evenings when you crave a warm, hearty meal with a luxurious twist.

Polenta with Grilled Chicken and Avocado Salsa

Polenta with Grilled Chicken and Avocado Salsa is a refreshing, hearty dish that combines the lightness of grilled chicken with the creaminess of avocado salsa. Paired with creamy polenta, this meal offers a balance of flavors and textures, making it a perfect springtime dinner.

Ingredients:

1 cup cornmeal (for polenta)
4 cups vegetable broth
1 tablespoon olive oil
2 chicken breasts, grilled and sliced
1 avocado, diced
1/2 red onion, finely chopped
1/4 cup cilantro, chopped
Juice of 1 lime
Salt and pepper to taste

Instructions:

Bring the vegetable broth to a simmer in a medium pot. Gradually whisk in the cornmeal, stirring frequently until it thickens (about 15-20 minutes). Season with salt and pepper.
Preheat a grill or grill pan over medium heat. Grill the chicken breasts for 5-7 minutes per side until fully cooked, then slice thinly.
In a bowl, combine the diced avocado, red onion, cilantro, lime juice, and a pinch of salt. Toss to combine.
Spoon the polenta onto plates, top with grilled chicken slices, and finish with the fresh avocado salsa.

Polenta with Grilled Chicken and Avocado Salsa is a perfect spring dish that’s both light and satisfying. The creamy polenta serves as the ideal base for the tender grilled chicken, while the vibrant avocado salsa adds a refreshing contrast. This dish is quick to prepare and is packed with fresh, seasonal flavors, making it a go-to meal for any spring evening.

Polenta with Lemon Ricotta and Spring Greens

Polenta with Lemon Ricotta and Spring Greens is a fresh and light dish that pairs creamy polenta with the tang of lemon ricotta cheese and a variety of seasonal greens. The dish is both refreshing and filling, making it a perfect choice for spring meals when you’re looking for something both light and satisfying.

Ingredients:

1 cup cornmeal (for polenta)
4 cups vegetable broth
2 tablespoons butter
1 cup ricotta cheese
Zest and juice of 1 lemon
1 tablespoon honey (optional)
2 cups mixed spring greens (e.g., arugula, spinach, and baby kale)
Olive oil for drizzling
Salt and pepper to taste

Instructions:

Bring the vegetable broth to a simmer in a medium pot. Gradually whisk in the cornmeal and cook, stirring occasionally, until the polenta thickens (about 15-20 minutes). Stir in the butter and season with salt and pepper.
In a small bowl, mix the ricotta cheese with lemon zest, lemon juice, and honey (if using). Season with salt and pepper.
Lightly sauté the spring greens in olive oil for 2-3 minutes, just until wilted.
Spoon the polenta onto plates, top with the lemon ricotta, and garnish with the sautéed greens.

Polenta with Lemon Ricotta and Spring Greens is a light and zesty dish that celebrates the flavors of spring. The creamy polenta serves as the perfect base for the tangy lemon ricotta, while the sautéed greens add both color and freshness to the dish. This meal is quick, easy, and full of seasonal ingredients, making it an ideal option for a nutritious, flavorful spring meal.

Polenta with Roasted Spring Vegetables and Goat Cheese

Polenta with Roasted Spring Vegetables and Goat Cheese combines the creaminess of polenta with the earthy flavors of roasted vegetables, topped with tangy goat cheese. This dish is a perfect balance of textures and tastes, ideal for a cozy spring dinner or a fresh seasonal lunch.

Ingredients:

1 cup cornmeal (for polenta)
4 cups vegetable broth
2 tablespoons olive oil
1 cup baby carrots, sliced
1 cup radishes, quartered
1 cup zucchini, sliced
1/2 cup goat cheese, crumbled
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C). Toss the carrots, radishes, and zucchini with olive oil, salt, pepper, and fresh thyme. Roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.
While the vegetables are roasting, bring the vegetable broth to a simmer in a medium pot. Gradually whisk in the cornmeal and cook, stirring frequently, until the polenta thickens (about 15-20 minutes). Season with salt and pepper.
Once the polenta is ready, spoon it onto plates. Top with the roasted vegetables and crumbled goat cheese.
Serve immediately, garnished with additional fresh thyme if desired.

Polenta with Roasted Spring Vegetables and Goat Cheese is a vibrant dish that highlights the best of spring produce. The creamy, comforting polenta pairs beautifully with the sweetness of roasted vegetables and the richness of goat cheese. This dish is a perfect springtime comfort food, offering both indulgence and lightness, making it an ideal choice for a balanced meal.

Polenta with Tomato and Basil Ragu

Polenta with Tomato and Basil Ragu is a simple yet flavorful dish that brings together the earthy texture of polenta with a fresh, herb-infused tomato sauce. The bright, aromatic basil adds a fragrant finish to the dish, making it a perfect spring meal when tomatoes are at their peak.

Ingredients:

1 cup cornmeal (for polenta)
4 cups vegetable broth
2 tablespoons olive oil
2 cups fresh tomatoes, diced
1 small onion, finely chopped
2 garlic cloves, minced
1/4 cup fresh basil, chopped
Salt and pepper to taste

Instructions:

Bring the vegetable broth to a simmer in a medium pot. Gradually whisk in the cornmeal, stirring frequently until the polenta thickens (about 15-20 minutes). Season with salt and pepper.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until soft. Add the diced tomatoes and cook for 5-7 minutes, until the tomatoes break down and form a sauce. Season with salt and pepper.
Stir in the fresh basil and cook for another 2 minutes. Adjust seasoning to taste.
Spoon the polenta onto plates and top with the tomato and basil ragu. Serve immediately.

Polenta with Tomato and Basil Ragu is a fresh, satisfying dish that captures the essence of spring’s flavors. The creamy polenta acts as a perfect base for the rich and fragrant tomato sauce, while the basil adds a bright, aromatic touch. This dish is ideal for a quick and healthy weeknight dinner, full of seasonal ingredients and packed with flavor.

Polenta with Grilled Asparagus and Balsamic Glaze

Polenta with Grilled Asparagus and Balsamic Glaze is a light and flavorful dish that pairs creamy polenta with smoky grilled asparagus and a tangy balsamic reduction. This simple dish is perfect for showcasing the fresh flavors of spring, offering a satisfying yet elegant meal.

Ingredients:

1 cup cornmeal (for polenta)
4 cups vegetable broth
2 tablespoons butter
1 bunch asparagus, trimmed
1/4 cup balsamic vinegar
1 tablespoon honey
Salt and pepper to taste

Instructions:

Bring the vegetable broth to a simmer in a medium pot. Gradually whisk in the cornmeal, stirring frequently until the polenta thickens (about 15-20 minutes). Stir in the butter and season with salt and pepper.
Preheat a grill or grill pan over medium heat. Grill the asparagus for 4-5 minutes, turning occasionally, until tender and slightly charred. Season with salt and pepper.
In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat, cooking for 5-7 minutes until it thickens into a glaze.
Spoon the polenta onto plates, top with the grilled asparagus, and drizzle with the balsamic glaze.

Polenta with Grilled Asparagus and Balsamic Glaze is a perfect spring dish that offers a balance of creamy, savory, and tangy flavors. The smoky grilled asparagus and rich balsamic glaze enhance the creamy texture of the polenta, creating a delicious and light dish. Ideal for a spring dinner, this meal brings together fresh, seasonal ingredients in a way that is both simple and elegant.

Polenta with Spring Peas, Mint, and Feta

Polenta with Spring Peas, Mint, and Feta is a vibrant and refreshing dish that captures the essence of spring. The sweetness of fresh peas, the coolness of mint, and the saltiness of feta all combine to create a light yet satisfying meal. Paired with creamy, tender polenta, this dish is perfect for a fresh, seasonal dinner.

Ingredients:

1 cup cornmeal (for polenta)
4 cups vegetable broth
2 tablespoons butter
1 cup fresh spring peas (or frozen peas, thawed)
1/4 cup fresh mint, chopped
1/4 cup feta cheese, crumbled
Salt and pepper to taste

Instructions:

Bring the vegetable broth to a simmer in a medium pot. Gradually whisk in the cornmeal, stirring occasionally, until the polenta thickens (about 15-20 minutes). Stir in the butter and season with salt and pepper.
In a small skillet, lightly sauté the peas in a bit of butter over medium heat for 3-4 minutes until tender. Season with salt and pepper.
Once the polenta is ready, spoon it onto plates. Top with the sautéed peas, fresh mint, and crumbled feta.
Serve immediately, garnished with additional mint if desired.

Polenta with Spring Peas, Mint, and Feta is a light and bright dish that’s perfect for celebrating the flavors of spring. The creamy polenta provides a smooth base, while the fresh peas and mint add a burst of flavor and vibrancy. The crumbled feta ties everything together with its tangy saltiness, making this dish a refreshing yet satisfying option for any spring meal.

Polenta with Roasted Beet and Orange Salad

Polenta with Roasted Beet and Orange Salad is a visually stunning and flavorful dish that brings together earthy roasted beets, sweet citrus, and creamy polenta. The combination of textures and bright flavors makes it a perfect dish to serve during spring when beets and oranges are in season.

Ingredients:

1 cup cornmeal (for polenta)
4 cups vegetable broth
2 tablespoons butter
2 medium beets, peeled and cubed
2 oranges, peeled and segmented
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C). Toss the beet cubes with olive oil, salt, and pepper, and roast them on a baking sheet for 25-30 minutes until tender and slightly caramelized.
Bring the vegetable broth to a simmer in a medium pot. Gradually whisk in the cornmeal and cook, stirring frequently, until the polenta thickens (about 15-20 minutes). Stir in the butter and season with salt and pepper.
In a small bowl, combine the roasted beets and orange segments. Drizzle with balsamic vinegar and gently toss to combine.
Spoon the polenta onto plates and top with the beet and orange salad. Garnish with fresh parsley.

Polenta with Roasted Beet and Orange Salad is a beautiful and flavorful dish that makes a perfect centerpiece for a spring meal. The earthy beets and sweet oranges complement the creamy polenta, while the balsamic vinegar adds a rich depth of flavor. This dish is both nutritious and visually striking, making it a wonderful choice for a spring celebration or a light yet filling dinner.

Polenta with Charred Spring Onions and Smoked Salmon

Polenta with Charred Spring Onions and Smoked Salmon combines the smoky richness of charred onions with the delicate flavor of smoked salmon. This dish offers a unique twist on classic polenta, with the charred onions providing an extra layer of flavor, making it a sophisticated and satisfying meal for a spring lunch or dinner.

Ingredients:

1 cup cornmeal (for polenta)
4 cups vegetable broth
2 tablespoons butter
6 spring onions, trimmed and halved
4 ounces smoked salmon, torn into pieces
1 tablespoon olive oil
Juice of 1 lemon
Salt and pepper to taste

Instructions:

Bring the vegetable broth to a simmer in a medium pot. Gradually whisk in the cornmeal and cook, stirring frequently, until the polenta thickens (about 15-20 minutes). Stir in the butter and season with salt and pepper.
Heat olive oil in a grill pan over medium-high heat. Char the spring onions for 2-3 minutes per side until they are tender and slightly blackened. Season with salt and pepper.
Once the polenta is ready, spoon it onto plates. Top with the charred spring onions and pieces of smoked salmon.
Drizzle with lemon juice and serve immediately.

Polenta with Charred Spring Onions and Smoked Salmon is a sophisticated dish that balances smoky, savory, and bright flavors. The creamy polenta provides a rich base, while the charred onions and smoked salmon offer contrasting textures and deep, savory notes. The addition of lemon juice brings a fresh, zesty finish to the dish, making it a perfect option for a spring meal that feels both indulgent and light.

Note: More recipes are coming soon!

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