Spring veg fricassée with cheesy polenta

Try this wonderful side dish to serve with roast lamb or mutton for Easter lunch. It also doubles as a stunning centrepiece for any vegetarians at the table

Prep:20 mins
Cook:25 mins

Easy

Nutrition per serving

kcal 461
fat 34g
saturates 21g
carbs 21g
sugars 0g
fibre 4g
protein 17g
salt 1.67g

Ingredients

150g radishes , halved or quartered
150g sugarsnap peas
180g asparagus , woody ends trimmed and cut into batons
180g purple sprouting broccoli , cut to a similar length as the asparagus
1 litre whole milk
150g instant polenta
40g parmesan or vegetarian Italian-style hard cheese, grated, plus a little extra to serve
100g butter
2 large garlic cloves , finely sliced
2 tbsp capers
1 lemon , zested and juiced
small handful of soft herbs (we used parsley, dill and mint)

Method

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.
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.
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.
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.
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.