Spring Polenta with White Beans, Peas & Asparagus

Name: Spring Polenta with White Beans, Peas & Asparagus
Prep time: 25 min
Total time: 45 min
Yield: 4 bowls
Ingredients: 1 cup Fogato polenta; 4 tsp Fogato chicken bouillon; 1 can, drained White beans; 1 cup Peas; 1 bunch, in pieces Asparagus; ½ cup Fogato caramelized onions; ¼ cup Fogato sun-dried tomatoes; 2 tbsp Olive oil; ¼ cup Fogato pesto; a handful Sprouts; 1–2 tsp Szechuan chili oil

Caramelized onions, sun-dried tomatoes, pesto, sprouts and Szechuan chili oil.

Ingredients

1 cup Fogato polenta
4 tsp Fogato chicken bouillon
1 can, drained White beans
1 cup Peas
1 bunch, in pieces Asparagus
½ cup Fogato caramelized onions
¼ cup Fogato sun-dried tomatoes
2 tbsp Olive oil
¼ cup Fogato pesto
a handful Sprouts
1–2 tsp Szechuan chili oil

Steps

Cook the polenta in 4 cups water with the bouillon, stirring, until creamy.
Sauté the asparagus in oil until bright, then add the peas, beans, caramelized onions and sun-dried tomatoes until hot.
Spoon over the polenta and finish with pesto, sprouts and chili oil.

Uses the Caramelized Onions and Basil Pesto.

More recipes from Mise by Fogato