Polenta with Vegetable Ragout

Name: Polenta with Vegetable Ragout
Ingredients: 4 cups light vegetable broth or water; 1 teaspoon salt; 1 cup polenta or yellow cornmeal; 1 tablespoon extra virgin olive oil; 2 tablespoons extra virgin olive oil; 1 garlic clove, minced; 1 bunch green onions, trimmed and cut on the diagonal into 2-inch pieces; 8 baby carrots (about 4 ounces), trimmed and cut in half lengthwise; 6 radishes (about 4 ounces), trimmed and cut into quarters; 1/2 cup light vegetable broth or water; 1/2 teaspoon salt; 8 ounces asparagus, trimmed and cut on the diagonal into 2- to 3-inch pieces; 8 ounces shelled peas (fresh or frozen); 1 tablespoon each coarsely chopped flat-leaf parsley, chives, and tarragon; 1 teaspoon lemon zest; Salt; freshly ground black pepper; Additional olive oil and herbs for garnish

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Polenta with Spring Vegetable Ragout - A medley of new vegetables and herbs makes a lovely topping for heartier polenta, and you can serve it as a vegetarian (and gluten-free!) main dish, or as a...

Keywords

Polenta with Spring Vegetable Ragout
Dinner party recipe
medley of new vegetables and herbs makes a lovely topping for this heartier polenta recipe
vegetarian and gluten-free recipe

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