Creamy Polenta | with Sweet Peas & Scallions

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 from 2 votes

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Course: Dinner, Lunch, Side Dish

Cuisine: American, Italian, Mediterranean

Keyword: Cheesy Polenta, Grits Recipes, How to make creamy polenta, How to make grits, How to make Italian Polenta, Polenta with Vegetables, Sweet Peas Recipes

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: People

Calories: 244kcal

Author: Yasmin Jackson

Equipment

Heavy bottom pot or non-stick pot.

Ingredients

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

Instructions

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.

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