Cheesy Polenta with Spring Vegetables
A tasty and meatless meal that is perfect for spring! This gluten-free Cheesy Polenta (paid link) with Spring Vegetables starts with a rich and creamy polenta (paid link) and is topped with sauteed asparagus and shiitake mushrooms. A generous drizzle of chimichurri sauce adds more flavor and a bit of tanginess to the dish. This is the way I welcome spring.
I love polenta (paid link). I enjoy it for breakfast, and it serves as my preferred substitute when I want something different than the typical rice or mashed potatoes to go alongside my main entree. Place just about anything on top, and you have yourself a complete meal. Plus, not only is polenta (paid link) versatile, but it’s easy to prepare. I use yellow corn grits, and they are ready in just 5 minutes.
A simple blend of asparagus and mushrooms was my choice for this recipe, but feel free to go beyond what I have here. Brocolli, peas, and other leafy greens can be added as well. You can pack this dish with plenty of your favorites.
I also added zesty and tangy chimichurri into the mix because, as with many dishes I create, I like to include something that adds moisture. Just like grits, polenta (paid link) can become firm as it cools. So I find adding the chimichurri, which has olive oil at its base, allows the polenta (paid link) to have a little extra liquid to keep it creamy as you enjoy it along with your veggies. I also cook the vegetables in a nice amount of butter to create a nice foundation. And because, well, butter. 🙂
Ingredients you’ll need to make this spring recipe:
- For the polenta (paid link), you’ll combine yellow corn grits, chicken stock, heavy whipping cream, parmesan cheese. Gouda cheese and Himalayan pink salt.
- You’ll saute your asparagus and shiitake mushrooms in butter. I don’t add any additional salt to this step but feel free to sprinkle on a little salt and pepper according to your taste. Be sure to remove the ends from the asparagus and slice the remaining spears in half. You’ll want to cut the ends of the spears where the color changes from white to green.
- The chimichurri sauce is a blended mixture of olive oil, fresh parsley, minced garlic, garlic powder, oregano, Himalayan pink salt, ground white pepper, ground cumin, red pepper flakes, and red wine vinegar. You can use white wine vinegar instead of red wine vinegar if you have that on hand. The only difference is the wine varietal used, and the flavor profile is very similar.
How to make polenta with spring vegetables:
- Heat your cooking pot to medium heat and add 3 tbsp of butter and chicken stock. Bring the chicken stock to a boil. Add in your corn grits, stir, and lower the heat to low. Allow the grits to cook for 5 minutes. Reduce the heat to a simmer.
- To the same pot, fold in your heavy whipping. Add 1 tsp. Himalayan pink salt and both kinds of cheese. Continue to stir until smooth and set to the side.
- Cut the ends from the asparagus and cut the remaining spears in half. Set to the side.
- Heat a cooking pan to medium heat and add mushrooms and chopped asparagus. Add 1/4 cup of butter and saute the vegetables for 5 to 7 minutes or until they reach your desired tenderness. Once cooked, the veggies can remain in the pan while you prepare your chimichurri.
- Place all chimichurri ingredients into a food processor (paid link) and blend until smooth.
- To plate, add a portion of the cheesy polenta (paid link) to a bowl. Top with cooked vegetables and drizzle on chimichurri sauce.
A few considerations when making this recipe:
- You can easily adapt this recipe to work with any vegetables, so as we move from season to season, this dish can be tweaked to incorporate in-season veggies.
- If you have any leftover chimichurri, it can be placed in a small sealed container in the refrigerator and will be good if used within 5 days.
- After polenta (paid link) sits for a while, it can thicken. So, you can either prepare your polenta (paid link) last (after sauteeing your veggies and making the chimichurri), or you can add a little more chicken stock to the polenta (paid link) before serving.
This fresh and inviting spring dish is perfect for the season! It’s quick, easy, and flavorful and is ready in under 30 minutes.
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Cheesy Polenta with Spring Vegetables
- Total Time: 25 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
A tasty and meatless meal that is perfect for spring! This gluten-free Cheesy Polenta (paid link) with Spring Vegetables starts with a rich and creamy polenta (paid link) and is topped with sauteed asparagus and shiitake mushrooms. A generous drizzle of chimichurri sauce adds more flavor and a bit of tanginess to the dish.
Ingredients
- 1/4 cup + 3 tbsp butter
- 3 cups chicken stock
- 1 cup Bob’s Red Mill Yellow Corn Grits
- 1 cup heavy whipping cream
- 1 tsp sea salt
- 1 cup grated parmesan cheese
- 1/2 cup shredded gouda cheese
- 1 lb fresh asparagus
- 8 oz sliced mushrooms
- 1/2 cup fresh parsley
- 1/2 cup olive oil
- 1 tbsp minced garlic
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp sea salt
- 1/2 tsp ground white pepper
- 1/4 tsp ground cumin
- 1/4 tsp red pepper flakes
- 2 tsp red wine vinegar
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Instructions
- For the polenta, heat a cooking pot to medium heat and add 3 tbsp butter and chicken stock. Bring to a boil and add yellow corn grits. Lower heat to low. Stir, cover, and cook for 5 minutes. Add heavy whipping and lower heat to simmer, continuously stirring. Add salt, parmesan cheese, and gouda cheese. Stir until smooth.
- For the vegetables, cut the ends from the asparagus and cut the remaining spears in half. Set to the side. Heat cooking pan to medium heat then add mushrooms and chopped asparagus. Add 1/4 cup butter and sauté vegetables for 5 to 7 minutes. Lower heat to simmer while you make the chimichurri.
- For the chimichurri, place fresh parsley, olive oil, minced garlic, garlic powder, oregano, sea salt, white pepper, cumin, red pepper flakes, and red wine vinegar into a food processor and blend until smooth.
- Place cheesy polenta into a bowl or on a plate. Top polenta with cooked mushrooms and asparagus, and drizzle on a generous helping of chimichurri Sauce.
Notes
After polenta sits for a while, it can thicken. So, you can either prepare your polenta last (after sauteeing your veggies and making the chimichurri), or you can add a little more chicken stock to the polenta before serving.
You can use white wine vinegar instead of red wine vinegar if you have that on hand.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 513
- Sugar: 3.3g
- Sodium: 1392mg
- Fat: 46.1g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 15.6g
- Cholesterol: 79mg
Hey we’re wondering if chorizo would incorporate well into this dish and how you might use it? We have some we’re trying to finish, thanks for any advice Eric!
Hello, Veronica! The great thing about this dish is you can add any toppings you like. I would slice the chorizo diagonally and pan-fry (turning occasionally) until crisp and golden brown, which should take about 3-5 minutes on medium heat. You can use a little olive oil in the pan. You can also cook the chorizo whole and slice afterward.
It’s not often I find a recipe that teaches me something new. This chimmichuri is revelatory and absolutely fragrant and delicious. I grilled chicken thighs and added a mix of vegetables. I’ve made it twice within the week and my family is in love with it. This is a great weeknight meal but could be fancied up and served at a dinner party. Thank you for sharing this amazing recipe!
Thanks, Heather! And I agree — chimichurri is great with this recipe and so many others. Glad you and your family enjoyed it!
This was really good! Next time I’ll omit the heavy cream, though. (Not that it wasn’t good as it was) but we’re carnivores around here so it was served with a bloody steak. Will definitely make again.
Glad you enjoyed it, Nona!
This is the perfect recipe for spring! I loved the cheesy polenta paired with veggies, it was the best of both worlds!
We love to hear it! Thank you!
I made this polenta for lunch yesterday with asparagus and lots of mushrooms (because they’re my favorite) and it was so satisfying. Also much quicker to make than I thought polenta would be. Thank you!
Jazz, this is super. Thanks so much for sharing!!
I never thought about eating Polenta and then I stumbled upon this amazing recipe! You are absolutely right, pairing this with an entree helped me switch things up. I ate my polenta with baked chicken and it was amazing
I fell deep inlove with this dish!! The richness of the polenta was perfectly cut through by that of the fresh chimichuri!! I cannot wait to make this again
Also, your photography is so hypnotically beautiful!!!
Polenta is one of those foods that you can jazz up so easily, and this was a hit. I loved how the veggies added some great texture (and fiber), and the nice kick from the chimichurri had me dancing. Great recipe!
First and foremost, I was instantly lured in with these photos! This polenta was perfectly seasoned and so creamy! This was the perfect weeknight meal!
We do eat with our eyes first! LOL. Thanks so much for giving the recipe a try!
100% yes. I had three helpings of cheesy polenta and I’m not apologizing. The chimichurri is tasty on anything.
Awesome! Don’t apologize for good eating! 🙂
I’m always searching for new, gluten free, side dishes so I was eager to try this. The decision was unanimous – you have a winner here!
So delicious! This was perfect for a meatless Monday meal! I loved the chimichurri sauce, but ALL of it was incredible! I can’t wait to make it again.
Did you write this for just me? You included my favorite cheese and my favorite kind of mushrooms. I’m actually not a mushroom fan except for shitake’s . This makes such a delicious meal for those summer Vegetarian days.
We love love love polenta and often use it in our lasagna. Topping it with an assortment of healthy spring veggies is just another great way that we’ve enjoyed polenta. Can wait to make this dish again.
Thank you so much for sharing this recipe! It tasted delicious and is a great vegetarian option. I’ll definitely be adding it to my meatless Monday dinner rotation.
I’m so happy you taught me how to make a DELICIOUS polenta! The best part about this recipe was the polenta- but then to be able to use up my fresh veggies, it was amazing! Thank you for sharing this, I’ll be making it again very soon!
This was a great meal. The polenta was super creamy, the veggies added body and the herb-y chimichurri was a great finish.