Spicely Organics Creamy Polenta with Spring Veggies

Prep Time: 10 minutes

Total Cook Time: 20 minutes

Servings: 2 servings


  • 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


  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.

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