The first few times I cooked polenta, I followed recipes that called for endless stirring. As much as I enjoyed the result, I wasnt keen on making polenta very often. All that changed when I tried this technique, which requires much less stirring but still produces a luscious and comforting polenta.
Its also sufficiently hands-off and stress-free that you can easily prepare an accompanying dish, such as this spring vegetable ragout, while it cooks.
The word ragout often brings to mind a dish thats stewy and heavy. But this is a ragout for spring light, fresh, and colorful. A medley of new vegetables and herbs makes a lovely topping for heartier polenta, and you can serve it as a vegetarian (and gluten-free) main dish, or as a side dish for a larger meal. In the recipe, I stuck to fairly accessible vegetables like asparagus, carrots, radishes and peas (I even used frozen), but feel free to incorporate other seasonal vegetables such as fava beans, baby artichokes, ramps or whatever grows near you.
Emily Ho is a writer for TheKitchn.com, a national known blog food and home cooking.
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