Soft Polenta with Spring Peas

Polenta with Spring peas

I have read that the key to polenta is to get it to the point where a wooden spoon can stand up straight in its thick support. Not for me. I prefer mine to puddle onto my plate and laced with butter, sharp Pecorino and the pleasant pop of fresh peas.

Soft Polenta with Spring Peas

Serves 4
Recipe by Ashley Rodriguez

Total Cooking Time: 45 minutes
Active Cooking Time: 15 minutes

  • 3 cups chicken or vegetable stock
  • ½ cup polenta
  • 2 tablespoons butter
  • 1 cup Pecorino Romano, finely grated
  • 1 cup fresh or frozen peas
  • Salt and pepper to taste

Add the stock to a saucepan and bring to a boil. Reduce the heat and let the stock simmer. Gradually pour in the polenta while whisking.

Let the polenta cook for about 20 minutes, stirring often, until cooked through. It will be very soft. Stir in the butter, Pecorino and peas and cook until the peas are just cooked through, about 3-5 minutes.

Season to taste and serve with more Pecorino.

Words, photos and recipe by Ashley Rodriguez

A former pastry chef in L.A., Ashley Rodriguez now runs the blog Not Without Salt from her home in Seattle. Along with great food, her blog provides a look into her life as she wades her way through raising three young children while also feeding her passion for food, which started it all.


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