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40 Vibrant healthy Recipes for Spring: Spring Polenta Recipe

40 Fresh and Healthy Spring Recipes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: spring recipes
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian


These delicious Spring Recipes are vibrant and healthy and feature the best of spring produce! ( Creamy Polenta with Spring Veggies)


Units Scale


  • 2 1/2 cups water
  • 1/2 cup dry polenta or cornmeal
  • 3/4 teaspoon salt
  • 1 teaspoon granulated onion powder ( or garlic powder )
  • 1/4 teaspoon pepper ( white pepper is nice )
  • 23 tablespoons olive oil ( or butter, or 1/4 cup goat cheese)

Spring Veggies:

(4-5 cups veggies – here is what I used but feel free to sub other options below)

  • 1 cup morel mushrooms ( brush them clean, don’t wet) see other options
  • 1 cup porcini mushrooms ( brush them clean, don’t wet) see other options
  • 2 cups asparagus , tough ends removed, cut into 1-2 inch slices
  • 1 cup fiddlehead ferns ( optional, see other options)
  • handful pea shoots ( optional)
  • Other options: cremini mushrooms, spring peas, snow peas, english peas, edamame, green beans
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 2 tablespoons sherry wine, white wine or water
  • salt and pepper to taste
  • 1 teaspoon fresh thyme ( or tarragon)

2 tablespoons Gremolata: get the recipe here!


  1. Polenta: Bring water to boil in a medium pot. Season with salt, pepper and spices. Once it’s boiling gradually whisk in the corn meal, bring to a simmer, cover and turn heat to low. Mix again in 10 minutes. Then cook for another 10 minutes ( 20-25 minutes total). Stir in the olive oil, butter or goat cheese. Turn the heat off.
  2. Gremolata: While the polenta is cooking make the Gremolata. Set it aside.
  3. Cook the veggies. Cut veggies into bite-sized pieces. In a large skillet, heat oil over medium heat. Add mushrooms first, and sauce until just tender, 4-5 minutes. Add shallot and other veggies. Season with salt and pepper and stir often. Lower heat and take your time, cook about 5 minutes until al dente, or just fork tender. Give a splash of wine or water, turn heat up to medium to help cook off the wine. Taste, adjust salt, remembering the gremolata will add a lot of flavor, so keep the veggies simple. If you have very thick asparagus, or larger pieces of veggies, you could cover the pan for a few minutes to lightly steam them, being careful not to overcook or you may lose their lovely color. If using pea shoots as the garnish, make a well in the center of the pan and lightly sauté them (keeping them separate).
  4. Assemble two polenta bowls: or make one large beautiful platter or bowl and serve it from there. If polenta has thickened too much, reheat it, whisking in a little splash of water, until loose and creamy again. Re-taste for salt. Pour polenta into bowls, top with a mound of the veggies, then top with optional pea shoots.
  5. Spoon the flavorful gremolata around the veggies, over the polenta. Enjoy!



  • Serving Size: -2 hearty servings without Gremolata Sauce
  • Calories: 371
  • Sugar: 3.6 g
  • Sodium: 900.9 mg
  • Fat: 22.7 g
  • Saturated Fat: 3.3 g
  • Carbohydrates: 35.1 g
  • Fiber: 7.4 g
  • Protein: 7.8 g
  • Cholesterol: 0 mg