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creamy polenta with spring veggies and gremolata 8/27

© Feasting at Home

creamy polenta with spring veggies and gremolata

Perfectly seasoned polenta creates a creamy, smooth base for these earthy veggies: morel and porcini mushrooms, asparagus and fiddlehead ferns. Topped off with a zesty Italian herb sauce known as gremolata, this recipe showcases light and simple flavors worth savoring.


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INGREDIENTS

  • Peanuts
  • Carrot
  • Mango
  • Rocket
  • 2 limes
  • Olive oil
  • Soy sauce
  • Red onion, minced
  • Salt
  • Pepper

 

METHOD

  1. Lightly sautée the peanuts until golden.
  2. Take the carrots and cut into thin slices.
  3. Peel the mango and slice into thin strips.
  4. Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
  5. In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
  6. Enjoy!