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Creamy Polenta with Spring Vegetables & Herb Gremolata - Comforting, Fresh, and Simple

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • For the polenta:
  • 1 cup medium or coarse stone-ground polenta (not instant)
  • 4 cups low-sodium vegetable broth (or water), plus more as needed
  • 1 cup whole milk (or an extra cup broth for dairy-free)
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1/2 cup grated Parmesan or Pecorino Romano, plus more to taste
  • 1/2 teaspoon fine sea salt, more to taste
  • Freshly ground black pepper
  • For the spring vegetables:
  • 1 tablespoon olive oil
  • 1 small shallot, thinly sliced
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 1 small zucchini, halved lengthwise and sliced
  • 1 cup baby spinach or tender greens
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon lemon zest (from the gremolata lemon) or a squeeze of lemon juice
  • For the herb gremolata:
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • Zest of 1 lemon (use the juice for the veggies if you like)
  • 1 small garlic clove, very finely minced
  • 2 teaspoons extra-virgin olive oil
  • Pinch of flaky salt

Instructions
 

  • Start the polenta base. In a medium pot, bring the broth and milk to a gentle simmer over medium heat. Whisk in the polenta in a slow, steady stream to avoid lumps.
  • Simmer low and slow. Reduce heat to low. Cook, whisking often for the first 5 minutes, then stirring every few minutes with a wooden spoon. Keep the mixture at a gentle bubble. Add splashes of hot water or broth if it gets too thick before it softens. Total time: about 30–40 minutes for stone-ground polenta.
  • Finish the polenta. When creamy and tender, stir in the butter and Parmesan. Season with salt and pepper. The texture should be loose and spoonable—add a bit more liquid if needed. Cover and keep warm on the lowest heat.
  • Make the gremolata. In a small bowl, combine parsley, lemon zest, garlic, olive oil, and a pinch of salt. Stir and let it sit so the flavors meld. This brightness will lift the whole dish.
  • Sauté the vegetables. Warm olive oil in a large skillet over medium heat. Add shallot and cook 1–2 minutes until soft. Add asparagus and zucchini; cook 3–4 minutes until crisp-tender. Stir in peas and spinach, plus salt and red pepper flakes. Cook 1–2 minutes more. Finish with lemon zest or a squeeze of juice.
  • Assemble. Spoon the creamy polenta into shallow bowls. Top with a generous pile of vegetables. Spoon the gremolata over the top. Finish with extra cheese, black pepper, and a drizzle of olive oil if you like.