← All recipes
Italian · Main
Green Polenta with Spring Vegetables
Creamy quick-cook polenta stirred green with spinach and mascarpone, topped with a lemony pile of just-cooked broccoli, beans and peas and sliced goat cheese. Light but satisfying, and good with a glass of crisp white.
- YieldServes 4
- Hands-on20 min
- Total22 min
- Difficulty
Ingredients
Polenta
- 800 mlvegetable stock
- 170 gquick-cook polenta
- 120 gunsalted butter, soft
- 3 tbspParmesan, freshly grated
- 1 clovegarlic
- 250 gfrozen chopped spinach, defrosted and squeezed dry
- 70 gmascarpone
- to tastesea salt
Vegetables
- 200 gpurple sprouting broccoli
- 250 gmixed broad beans, peas and sugar snap peas
- 3 tbspolive oil
- 1 tbspmint leaves, chopped
- 1lemon, zested and juiced
To serve
- 120 ggoat cheese, sliced
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.