Name: Polenta with Goat Cheese, Lemony Asparagus, Leeks, Peas & Pine Nuts
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ small bunches asparagus; 2129 ml chicken or vegetable broth; 1 small pkg fresh mint; 1 ½ (113 g) logs goat cheese; 3 leeks; 1 ½ lemons; ¾ cup pine nuts; 2 ¼ cups polenta (cornmeal); 1 ½ (227 g) pkgs sugar snap peas; black pepper; butter, unsalted; salt

Polenta with Goat Cheese, Lemony Asparagus, Leeks, Peas & Pine NutsPolenta with Goat Cheese, Lemony Asparagus, Leeks, Peas & Pine Nuts — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ small bunches asparagus

2129 ml chicken or vegetable broth

1 small pkg fresh mint

1 ½ (113 g) logs goat cheese

3 leeks

1 ½ lemons

¾ cup pine nuts

2 ¼ cups polenta (cornmeal)

1 ½ (227 g) pkgs sugar snap peas

black pepper

butter, unsalted

salt

Instructions

In a large pot, bring broth to a boil. Reduce heat to low and gradually add polenta in a thin steady stream, while whisking, until the polenta is incorporated; add salt. Cover and cook, stirring occasionally, until polenta is soft and the texture is creamy, 15-25 minutes.

Meanwhile, preheat another large pot over medium heat.

Once the pot is hot, add pine nuts and cook, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside to cool. (Reserve pot for later use.)

Wash and dry the fresh produce.

Trim off the root end and the dark green top of the leeks, leaving only the white and pale green parts. Cut the leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Thinly slice crosswise.

Return pot to medium-low heat, add butter, and swirl to coat the bottom. Add leeks and salt; cook, stirring occasionally, until just beginning to brown, 5-7 minutes.

Meanwhile, snap (or cut) off woody ends of the asparagus; cut spears into 2-inch long pieces. Place in a large bowl.

Cut snap peas crosswise into thin pieces. Add to the bowl with the asparagus.

When the leeks are done, increase heat to medium-high, then add veggies and salt to the pot. Cook, stirring occasionally, until bright green and tender, 3-4 minutes. Remove from heat.

Zest and juice lemons into the pot.

Pick mint leaves off the stems; discard stems and roughly chop the leaves. Add to the pot, along with cooled pine nuts, and stir to combine.

When the polenta is done, crumble goat cheese into the pot. Add butter and pepper, then stir to combine. If the polenta is too firm, add hot water, 1 tablespoon at a time, until you reach a desired consistency. Remove from heat.

To serve, divide cheesy polenta between plates or bowls. Top with veggies and enjoy!

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