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
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