Prep Time: 10 minutes

Total Cook Time: 20 minutes

Servings: 2 servings

Ingredients

• Fresh parsley
• Lemon zest
• Olive oil
• Garlic granulates
• 1 cup of instant polenta
• 4 cups of water
• 1 red onion, chopped
• 2 oz of mushrooms, chopped
• 6 spears of asparagus
• 1 oz of french beans
• A pinch of sea salt
• A pinch of pepper black ground
• 1 tsp of rosemary 
• 1 tsp of thyme

Directions/Instructions:

1. Mix the gremolata ingredients and set aside.
2. In a soup pot, add boiling water and slowly add in the instant polenta, constantly stirring.
3. Cook that for about 5 minutes and set aside.
4. In a hot pan, add oil and start by frying the onions and mushrooms.
5. Cook for 3 minutes and then add in the asparagus and french beans.
6. Season with salt, black pepper, rosemary and thyme.
7. Cook for another 5 minutes.
8. Serve over the polenta and finish it all off with gremolata.