Cooking Time: 15mins


500ml chicken or vegetable stock

1 cup fast cook polenta

50g Grated Lactofree Mature Cheddar

3 tablespoons extra virgin olive oil

2 cloves garlic, finely chopped

Sea salt and freshly ground black pepper

2 shallots

175g asparagus

1/2 cup green peas

A handful of chopped spring greens

2 tablespoons parsley, chopped

1/2 lemon

50g toasted pine nuts


1. Heat a saucepan over a medium heat. Add half the oil and the garlic and fry gently for 2 minutes. Add the stock to the pan, bring to the boil, and then slowly stir in the polenta. Reduce the heat to low and cook, stirring constantly with a wooden spoon. The polenta shouldn't take more than 5 minutes to cook. You want it to be about the consistency of porridge. If need be add a little more stock or water to adjust thickness. Once cooked add the grated cheese and season to taste.

2. While the polenta is cooking, prepare the vegetables. Finely dice the onions. Wash, trim and cut the asparagus on the diagonal into 1 inch sized pieces.

3. Heat the remaining oil in a frying pan on a medium heat. Add the shallots, and a pinch of salt. Fry over medium heat for 10 minutes or until lightly caramelised and golden. Place the beans in a sieve and run the peas under the cold tap to defrost. Dry the peas, then add to the shallot pan with the asparagus. Continue to cook on a medium heat for 2 minutes, to tenderise the vegetables slightly, then stir through the spring greens. Finish by mixing through the parsley, half the pine nuts, a squeeze of lemon, a big pinch of salt and a grinding of black pepper.

4. Place the polenta in a serving dish and top with the cooked vegetables. Add a drizzle of quality olive oil, and top with the remaining pine nuts. Enjoy hot.

Lactofree Cheesy Polenta

Lactofree Cheesy Polenta

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