Vegan Lemon Polenta with Green Asparagus, Peas and Crunchy Topping
Green asparagus, green peas, fresh parsley, and crisp lamb’s lettuce — we’ve packed an extra-large portion of spring greens into this dish! At the heart of it all: a beautifully creamy polenta, topped with loads of fresh lemon and delightfully crispy breadcrumbs.
What is polenta, and how does it become extra creamy?
If you’ve never cooked polenta before, this dish is the perfect way to start your polenta era! Traditionally in Italy, polenta is made from cornmeal, vegetable broth or cream, and Parmesan. For our vegan version, we’ve swapped in vegan crème fraîche and lots of nutritional yeast — and honestly, the difference is barely noticeable! Combined with fresh parsley and lemon zest, you get an irresistibly creamy, comforting base that’s super quick to make. Polenta only needs about 2 minutes in boiling veggie broth to cook. Then you just stir in the rest of the ingredients — and voilà!
What can you do with leftover polenta?
If you end up with leftovers, simply spread the cooled polenta onto a baking tray and bake it until crispy. Then cut it into strips and serve with your favorite dip for a tasty snack.
What’s the difference between polenta and other types of semolina?
Keep an eye out for “polenta grits” or “cornmeal” when shopping — you’ll find it in pretty much any supermarket or Italian deli. Avoid using classic semolina made from hard or soft wheat for this recipe, as not all semolina is created equal. The main difference lies in the base ingredient: polenta is made from corn, while other types of semolina are made from wheat. Technically, you could make a similar dish using wheat semolina, but the flavor will be much milder and will need a good amount of extra seasoning.
Which asparagus works best?
You can use any kind of asparagus for this dish, but we recommend skipping the classic white variety and going for its thinner, greener cousin! Green asparagus has a more intense, savory flavor, stays nice and crisp when cooked, and is perfect for pan-frying or baking until crispy in the oven.
Vegan Lemon Polenta with Green Asparagus, Peas and Crunchy Topping
Ingredients
For the polenta:
- 150 g (5.3 oz) polenta (cornmeal)
- 1 l (4 cups) vegetable broth
- 2 lemons (zest)
- 150 g (5.3 oz) vegan crème fraîche
- 100 ml (0.5 cup) olive oil
- 8 tbsp nutritional yeast
- 50 g (1.8 oz) parsley
- 250 g (9 oz) frozen peas
- salt
- pepper
- nutmeg
For the green asparagus:
- 1 kg (2.25 lbs) green asparagus
- 1 onion
- 2 garlic cloves
For the dip:
- 250 g (8.8 oz) vegan crème fraîche or vegan cream cheese
- 0.5 lemon (zest and juice)
For the crunchy topping:
- 50 g (1.75 oz) parsley
- 50 g (1.75 oz) pine nuts
- 50 g (1.75 oz) panko breadcrumbs
- salt
- pepper
- plant-based oil for frying
For serving:
- 200 g (7 oz) lamb’s lettuce (or any salad greens)
Instructions
- For the polenta, bring the vegetable broth along with the zest of both lemons to a boil in a pot. Gradually add the polenta and stir constantly to allow it to thicken into a creamy consistency. This should take about five minutes. Then, stir in the vegan crème fraîche, olive oil, and nutritional yeast. Finely chop the parsley and mix it into the polenta. Season generously with salt, pepper, and nutmeg.
Tip: If the polenta becomes too thick, simply add a little water or plant-based milk to adjust the consistency.
- Meanwhile, heat a small pot of water and blanch the frozen peas for 2 minutes. Drain them through a sieve and immediately rinse under cold water. Gently fold the peas into the finished polenta.
- Peel and finely dice the onion and garlic cloves. Trim the woody ends of the green asparagus. Heat a little oil in a large pan. Sauté the onion and garlic until translucent, then add the asparagus and fry on all sides until the stalks are soft but still al dente.
Tip: If the asparagus stalks are larger than your pan, feel free to cut them into smaller pieces. If you prefer them whole, you can also roast them on a baking sheet in the oven (180°C / 350°F, top and bottom heat).
- For the dip, mix the vegan crème fraîche with lemon zest and juice, salt, and pepper until smooth.
- For the crunchy topping, finely chop the parsley. Heat some oil in a pan and first toast the pine nuts, then add the panko and toast until golden brown. Stir in the chopped parsley.
- Distribute the polenta onto plates, arrange the fried asparagus on top, and finish with the crunchy parsley breadcrumbs and fresh lamb’s lettuce. Serve with the dip on the side.
