Creamy Spring Polenta

Prep Time: 15 minutes 

Cook Time: 50-60 minutes 

Yield: 4 servings

Ingredients 

For the Creamy Polenta 

3 cups Zeal Creamery Whole Milk 

1 cup water 

1 cup yellow corn polenta 

¾ teaspoon kosher salt 

1 cup grated Parmesan cheese, plus more for serving 

2 ounces Zeal Creamery Salted Butter
¼ teaspoon ground black pepper 

For the Spring Veggies 

2 ounces Zeal Creamery Salted Butter 

3 cups mushrooms of choice, cleaned & roughly chopped
1 bunch asparagus, ends trimmed and cut into 1-inch pieces
1 cup shelled peas, thawed if frozen 

1 large shallot, minced 

2 garlic cloves, minced 

½ teaspoon kosher salt 

¼ teaspoon black pepper 

¼ teaspoon red pepper flakes 

2 Tablespoons sherry, optional 

For Serving 

½ cup fresh herbs (basil, dill, tarragon, mint), roughly chopped 

¼ cup grated Parmesan cheese 

Chimichurri sauce, optional 

Directions: 

1. In a medium pot over medium-high heat, bring milk, water, and salt to a boil.

2. Whisk in the corn meal, bring to a simmer, then reduce heat to low. Cook, stirring often until mixture thickens and is creamy, 25-30 minutes. 

3. Whisk in the cheese, butter, and black pepper. Remove from heat and set aside. 

4. While the polenta is cooking, cook the spring vegetables: To a large skillet over medium heat, melt the butter. 

5. Add mushrooms. Let cook until tender, about 5 minutes. 

6. Add the asparagus, peas, shallot, garlic, salt, black pepper, and red pepper flakes to the pan. 

7. Cook, stirring often, until veggies are fork tender, 10-12 minutes.

8. Add sherry to pan and let cook until almost evaporated, about 2 minutes. Remove pan from heat. 

9. Divide polenta between bowls and top with veggies. 

10. Finish with fresh herbs, more Parmesan cheese, and some chimichurri, if desired.