Spring Veg Fricassée With Cheesy Polenta
by Cherrypick
Try this wonderful side dish to serve with roast lamb or mutton for a twist on a Sunday lunch. It also doubles as a stunning centrepiece for any vegetarians at the table.
Method
Based on 4 servings, adjust as needed.
Step 1
Bring a large pan of water to the boil and fill a large bowl with cold, iced water ready to blanch the veg. Drop the radishes into the boiling water, cook for 20 seconds, then scoop out with a slotted spoon and plunge into the cold water. Repeat with the sugarsnap peas, asparagus and finally the broccoli, but only blanching the broccoli for 1 min. Will keep in the cold water in the fridge for up to a day.
Step 2
Heat the milk in a large saucepan over a medium heat and season with salt. When steaming, slowly pour in the polenta in a thin stream, whisking to prevent any lumps forming. Cook for 10 mins, until thick but pourable, stir in the cheese and a splash more milk or water if needed. The polenta will firm up if left to sit – if this happens, loosen it with water and whisk until smooth.
Step 3
Melt the butter in a large frying pan until foaming, stir in the garlic and capers, and sizzle over a medium heat for a few minutes without letting the garlic burn. Add the lemon zest and juice and cook for another minute.
Step 4
Drain the vegetables and add to the pan – don’t worry if they’re a little wet, the water will emulsify with the butter to make a sauce. Cook for 2-3 mins until the veg is just warm, then season well and stir through half the herbs.
Step 5
Pour the cheesy polenta onto a platter, arrange the veg on top and pour over the buttery sauce from the pan. Scatter with the remaining herbs, a little black pepper and some parmesan shavings.
- Ingredients
- Based on 4 servings
-
1 Lemon, zested and juiced 1x Sainsbury's Lemons -
150g Sugarsnap Peas, or mange tout 1x Sainsbury's Sugar Snap Peas 200g -
40g Italian Style Hard Cheese, grated, plus a little extra to serve 1x Sainsbury's Parmigiano Reggiano Cheese 200g -
2 tbsp Capers, drained 1x Sainsbury's Non Pareilles Capers in Brine, Inspired to Cook 100g (65g*) -
20g Dill, parsley or mint, chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
150g Radishes, halved or quartered 1x Sainsbury's Radish 240g -
180g Asparagus, woody ends trimmed and cut into batons 1x Sainsbury's Asparagus Spears 250g -
180g Purple Sprouting Broccoli, cut to a similar length as the asparagus 1x Sainsbury's Purple Sprouting Broccoli Spears 200g -
150g Instant Polenta 1x Sainsbury's Polenta 400g -
100g Butter 1x Sainsbury's British Butter, Salted 250g -
2 Large Garlic Cloves, finely sliced 1x Sainsbury's Large Garlic -
1 litre Whole Milk 1x Sainsbury's British Whole Milk 1.13L (2 pint)