A green polenta

Name: A green polenta
Ingredients: 200 g cornmeal flour; 1 l of water; salt; 1 tablespoon of extra virgin olive oil; 200 g of peas; 100 g of soft quark cheese (like Philadelphia) or fresh cow cheese; 100 ml of sour cream or yogurt

Appetizers - A green polenta by Zina G. - Recipia

A green polenta with peas I made this recipe on a day when I wanted to try something a little different, but without complicating things too much. Polenta is a staple in our home, and I thought it would be interesting to try the version with peas. It's not complicated, and you don't need any special techniques, just a little attention while boiling. Quick Info Total time: about 40 minutes Preparation time: 5 minutes Cooking time: 35 minutes Servings: 3-4 Difficulty: easy Recipe type: side dish or quick lunch Ingredients 200 g cornmeal 1 liter of water salt, to taste 1 tablespoon extra virgin olive oil 200 g peas (fresh or frozen) 100 g soft cheese like quark (or Philadelphia) or fresh cow cheese 100 ml sour cream or yogurt Preparation method 1. Bring the water to a boil in a large pot. When it starts boiling, add salt and the tablespoon of oil. 2. Reduce the heat and slowly pour in the cornmeal while stirring continuously to avoid lumps. Keep stirring and let it simmer on low heat, covered with aluminum foil. In the meantime, stir occasionally. 3. After 10 minutes, add the peas. Cover with aluminum foil again and let it simmer for another 20 minutes, stirring periodically. The peas should be cooked by the end of the time. 4. When the peas are ready, take the pot off the heat. Use an immersion blender or mixer to puree everything, including the peas. If it’s too thick, you can add a little warm water to reach the desired texture. 5. Put the pot back on low heat and simmer the mixture for another 5 minutes, stirring occasionally. 6. Serve the green polenta while it’s warm, with soft cheese or fresh cow cheese mixed with sour cream or yogurt. You can form quenelles from the cheese or simply place it on top. Why I make this recipe often I make it quite often when I want something filling but different from plain polenta. It’s quick, with few ingredients, and the peas add a sweet flavor and a pleasant color. It also works as a light lunch or dinner, especially if I have fresh cheese in the fridge. Tips and variations Tips Stir the cornmeal well when pouring it in, otherwise, it will have lumps. The peas will only puree well if they are fully cooked. For a creamier result, don’t skimp on the sour cream or yogurt when serving. Substitutions Quark cheese can be replaced with any fresh cow cheese, as long as it’s soft. If you don’t have olive oil, a neutral oil will work in a pinch. Sour cream can be replaced with creamy yogurt. Variations You can add a little butter at the end instead of oil if you want a richer flavor. For extra flavor, you can add some chopped green onions or dill when serving. If you prefer a coarser texture, puree only half of the peas and leave the rest whole. Serving ideas It goes well with fresh cheese, but also as a base for other side dishes, or alongside a vegetable stew. If you want a more elegant presentation, you can form quenelles from the cheese mixed with sour cream directly on the plate. Frequently asked questions 1. Can I use frozen peas? Yes, it works very well. Just add them directly without thawing. 2. What should I do if the polenta turns out too thick? Add a little warm water and mix well after pureeing until you reach the desired consistency. 3. Can I omit the cheese? Yes, the polenta can be served plain, but the cheese and sour cream give it creaminess and richer flavor. 4. Can it be made with instant cornmeal? I do not recommend it; the texture differs and does not suit the long boiling in this recipe. 5. What type of sour cream is suitable? Any cooking sour cream or creamy yogurt works, it’s important that it’s fatty for a velvety texture. Nutritional values (estimate) One serving (without cheese and sour cream): Calories: approximately 180 kcal Carbohydrates: 35 g Proteins: 4 g Fats: 3 g With cheese and sour cream: Calories rise to 280-320 kcal/serving, depending on the type of cheese and sour cream used. Values are indicative and may vary. Storage and reheating The green polenta can be stored in the refrigerator, in a covered container, for up to 2 days. When reheating, add a little water or milk and mix well over low heat, otherwise it becomes too dense. Cheese and sour cream should only be added when serving. I do not recommend freezing, as the texture becomes grainy.

A green polenta

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