Name: Spring veg fricassée with cheesy polenta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4 as a main or 6 as a side
Ingredients: 150g radishes halved or quartered; 150g sugarsnap peas; 180g asparagus woody ends trimmed and cut into batons; 180g purple sprouting broccoli cut to a similar length as the asparagus; 1 litre whole milk; 150g instant polenta; 40g parmesan or vegetarian Italian-style hard cheese, grated, plus a little extra to serve; 100g butter; 2 large garlic cloves finely sliced; 2 tbsp capers; 1 lemon zested and juiced; small handful of soft herbs (we used parsley, dill and mint)

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Spring veg fricassée with cheesy polenta

Spring veg fricassée with cheesy polenta

Cassie Best

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Serves 4 as a main or 6 as a side

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 5 out of 5.2 ratingsRate

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Try this wonderful side dish to serve with roast lamb or mutton for Easter lunch. It also doubles as a stunning centrepiece for any vegetarians at the table

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g radishes

halved or quartered
150g sugarsnap peas
180g asparagus

woody ends trimmed and cut into batons
180g purple sprouting broccoli

cut to a similar length as the asparagus
1 litre whole milk
150g instant polenta
40g parmesan

or vegetarian Italian-style hard cheese, grated, plus a little extra to serve
100g butter
2 large garlic cloves

finely sliced
2 tbsp capers
1 lemon

zested and juiced
small handful of soft herbs

(we used parsley, dill and mint)

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Nutrition: Per serving (4)

kcal461
fat34g
saturates21g
carbs21g
sugars15g
fibre4g
protein17g
salt1.67g

Method

step 1

Bring a large pan of water to the boil and fill a large bowl with cold, iced water ready to blanch the veg. Drop the radishes into the boiling water, cook for 20 seconds, then scoop out with a slotted spoon and plunge into the cold water. Repeat with the sugarsnap peas, asparagus and finally the broccoli, but only blanching the broccoli for 1 min. Will keep in the cold water in the fridge for up to a day.
step 2

Heat the milk in a large saucepan over a medium heat and season with salt. When steaming, slowly pour in the polenta in a thin stream, whisking to prevent any lumps forming. Cook for 10 mins, until thick but pourable, stir in the cheese and a splash more milk or water if needed. The polenta will firm up if left to sit – if this happens, loosen it with water and whisk until smooth.
step 3

Melt the butter in a large frying pan until foaming, stir in the garlic and capers, and sizzle over a medium heat for a few minutes without letting the garlic burn. Add the lemon zest and juice and cook for another minute.
step 4

Drain the vegetables and add to the pan – don’t worry if they’re a little wet, the water will emulsify with the butter to make a sauce. Cook for 2-3 mins until the veg is just warm, then season well and stir through half the herbs.
step 5

Pour the cheesy polenta onto a platter, arrange the veg on top and pour over the buttery sauce from the pan. Scatter with the remaining herbs, a little black pepper and some parmesan shavings.

Recipe tip

Perfect with Kerrygold® butter Use Kerrygold® salted butter for a silky finish to your sauce.

Recipe from Good Food magazine, April 2025

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A star rating of 5 out of 5.2 ratings

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