In a world of the many choices of polenta recipes this creamy peas and scallions is a must try. The nutty taste of the creamy and faintly sweet fontina cheese is an amazing choice that complimented the sweet peas and scallions perfectly. And a little bit of the sharper taste of parmesan was a plus. I use polenta that cooks in 30 minutes (don’t use the quick five minute cook polenta for this recipe). You want the polenta to develop the flavors of the scallions and shallots and if it cooks too quickly you will not achieve the rich appreciation of how well the scallions enhances the taste. WOW! The crunch of the sweet peas in every spoonful will surprise you in a very delightful tongue twisting way. There are very few ways I like to eat sweet peas and this recipe is one of my top two choices. The other recipe is my Dilled Peas with Walnuts.
This recipe can easily be adapted to a vegetarian/vegan dish – swap out the chicken broth for vegetable broth and use vegan cheese. Serve it as a main course or use as a side dish: I usually serve it with my Baked Chicken Breasts | Mediterranean Spices. I hope you will try this easy recipe and enjoy it as much as we do. BTW, this is my hubby’s favorite polenta recipe.
Creamy Polenta | with Sweet Peas & Scallions
This beautiful creamy polenta with sweet peas and scallions is really easy to make and super delicious. Learn how to make it – watch the tutorial.
- 4 cups chicken broth (can sub vegetable broth)
- 1 cup polenta (corn grits)
- 1 cup scallions chopped
- 1 cup fontina cheese freshly shredded
- 1/4 cup parmesan cheese freshly grated
- 3 tablespoons extra virgin olive oil
- 1 small shallot finely diced
- 2 teaspoons garlic crushed
- 1 teaspoon sea salt or kosher salt (adjust for your diet)
- 1/4 teaspoon freshly ground black pepper
- 10 ounces frozen sweet peas
In a heavy bottom pot, heat the olive oil over medium heat.
Saute the diced shallots for 2 minutes until translucent.
Add in 1/2 cup of the chopped scallions, the garlic and a pinch of the salt and black pepper. Cook 30 to 60 seconds.
Pour in the chicken broth and bring to a boil.
Turn the heat to medium-low. Add in the polenta, the salt and the black pepper. Stir.
Cook the polenta for 25 minutes, stiring occassionally. The polenta will thicken up and absorb the liquid but it will be wet.
Add in the sweet peas, Stir and cook 5 minutes.
Stir in the remaining scallions. Turn off the heat.
Stir in the fontina cheese. Stir until melted.
Stir in the parmesan cheese. Stir until melted.
Pour into a serving bowl. Garnish with more parmesan and chopped scallions if preferred.