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cheesy polenta and spring veggies surrounded by fresh mushrooms, asparagus, and parsley

Cheesy Polenta with Spring Vegetables

  • Author: Eric Jones
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


A tasty and meatless meal that is perfect for spring! This gluten-free Cheesy Polenta with Spring Vegetables starts with a rich and creamy polenta 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.


  • 1 cup Bob’s Red Mill Yellow Corn Grits
  • 3 cups Chicken Stock
  • 1 cup Heavy Whipping Cream
  • 1 cup Parmesan Cheese, grated
  • 1/2 cup Gouda Cheese, shredded
  • 1/4 cup + 3 tbsp. Butter
  • 1 tsp. Himalayan Pink Salt
  • 1 lb. Fresh Asparagus
  • 8 oz. Shiitake Mushrooms
For the Chimichurri Sauce:
  • 1/2 cup Fresh Parsley
  • 1/2 cup Olive Oil
  • 1 tbsp. Garlic, minced
  • 1 tsp. Garlic Powder
  • 1 tsp. Oregano
  • 1/2 tsp. Himalayan Pink Salt
  • 1/2 tsp. Ground White Pepper
  • 1/4 tsp. Ground Cumin
  • 1/4 tsp. Red Pepper Flakes
  • 2 tsp Red Wine Vinegar


For the polenta:

  1. Heat cooking pot to medium heat and add 3 tbsp. butter and chicken stock. Bring to boil then add yellow corn grits and lower heat to low. Stir, cover, and cook for 5 minutes. Add heavy whipping and lower heat to simmer continuously stirring. Add 1 tsp. salt then both kinds of cheese. Stir until smooth.

For the vegetables:

  1. Cut the ends from the asparagus and cut the remaining spears in half. Set to the side.
  2. Heat cooking pan to medium heat then add mushrooms and chopped asparagus. Add 1/4 cup butter and saute vegetables for 5 to 7 minutes. Lower heat to simmer while you make the chimichurri.

For the chimichurri:

  1. Place all chimichurri ingredients into a food processor and blend until smooth.

To plate the dish:

  1. Place cheesy polenta into a bowl or on a plate. Top polenta with cooked mushrooms and asparagus then drizzle on a generous helping of chimichurri Sauce.


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. 

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


  • Calories: 513
  • Sugar: 3.3g
  • Sodium: 1392mg
  • Fat: 46.1g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 15.6g
  • Cholesterol: 79mg

Keywords: Cheesy Polenta with Spring Vegetables, Polenta with Spring Vegetables, Polenta with Asparagus