Polenta with saffron-braised sweet peas and asparagus

April 27, 2013

Polenta with saffron-braised sweet peas and asparagus

One of the most wonderful ways to enjoy spring vegetables is to braise them. This gentle method of cooking the veggies preserves their crisp texture and delicate flavor.

Here sweet peas and asparagus are braised with saffron and a pinch of cayenne, which brings a bit of heat to the otherwise sweet vegetables. As a last touch, pea shoots are tossed with the warm vegetables until just wilted and contribute a lovely green-pea flavor to the dish.

The braised vegetables make a delightful side dish, but here they’re served with polenta flavored with aged cheddar to make a light—and mouthwatering—main course.

Saffron stigmas

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Polenta with saffron-braised sweet peas and asparagus

While sweet peas are in season, try this Farro with sweet peas, fresh herbs and ricotta – a delectable dish!

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 4 comments… read them below or add one }

Anita at Hungry Couple April 28, 2013 at 12:51 am

I love the cheesy polenta here!!

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Angie@Angie's Recipes May 2, 2013 at 7:17 am

First I thought they were paneer or tofu…this is one healthy and delicious spring dish.

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Annie Garcia May 21, 2013 at 11:03 am

I am crushing on your blog right now- am in the process of cleaning up my Twitter account, and am finally spending quality time with my Twitter buddies. You have some great recipes here, and I can’t wait to try out the polenta- in fact, I just pinned it to my vegetarian board!

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Viviane May 28, 2013 at 6:17 pm

Annie, my apologies for this late reply and thank you so much for your kind words about my site. I am most grateful to you… Enjoy the polenta! Bon appétit!

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