Polenta Primavera

Bright, fresh, and bursting with flavor, Polenta Primavera is a hearty yet wholesome dish that brings the vibrant taste of spring to your table year-round. This recipe combines creamy, parmesan-infused polenta with a medley of sautéed seasonal vegetables, including zucchini, asparagus, cherry tomatoes, and bell peppers, all lightly flavored with garlic, olive oil, and a hint of red chili flakes for a subtle kick. Perfect as a vegetarian main course or a versatile side dish, this 40-minute recipe is both comforting and nutrient-packed. Topped with fragrant fresh basil and an extra sprinkle of parmesan cheese, Polenta Primavera is an elegant, crowd-pleasing meal that highlights the beauty of fresh, colorful produce.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup polenta (coarse cornmeal)
• 4 cups water
• 1 cup parmesan cheese, grated
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, cut into 1-inch pieces
• 1 medium bell pepper, diced
• 2 tablespoons fresh basil, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red chili flakes (optional)

Directions

Step 1

In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt and gradually stir in the polenta using a whisk to prevent clumping.

Step 2

Reduce the heat to low and cook the polenta, stirring frequently, for about 10-15 minutes or until thick and creamy.

Step 3

Turn off the heat and stir in the grated parmesan cheese and butter. Cover and set aside to keep warm.

Step 4

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

Step 5

Add the zucchini, yellow squash, asparagus, and bell pepper to the skillet. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender but still crisp.

Step 6

Add the cherry tomatoes and cook for an additional 2-3 minutes until they soften slightly. Season the vegetables with salt, black pepper, and red chili flakes if using.

Step 7

To serve, spoon a generous portion of polenta onto each plate and top with the sautéed vegetables.

Step 8

Garnish with fresh basil and an extra sprinkle of parmesan cheese, if desired. Serve warm.

Nutrition Facts

Serving size	(2212.2g)

Amount per serving	% Daily Value*
Calories	1854.6

Total Fat 81.7g	0%
Saturated Fat 35.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 142mg	0%
Sodium 3791.1mg	0%
Total Carbohydrate 228.1g	0%
Dietary Fiber 22.4g	0%
Total Sugars 23.3g
Protein 63.3g	0%

Vitamin D 0IU	0%
Calcium 1123.9mg	0%
Iron 11.7mg	0%
Potassium 2285.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.7%

Protein: 13.3%

Carbs: 48.0%