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Peas and Carrots with Polenta CLINTON KELLY

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Peas and carrots, what could go better?!

1 cup polenta (instant)
6 cups vegetable stock
2 tablespoons butter
1/4 Cup mascarpone
kosher salt and freshly ground black pepper (to taste)
1/2 pound spring carrots (scrubbed)
1 tablespoon olive oil
kosher salt and freshly ground pepper (to taste)
1 pound fresh spring peas (shelled and blanched)
2 tablespoons butter
1 lemon juice only
kosher salt and freshly ground pepper (to taste)
2 tablespoons tarragon (chopped)
2 tablespoons parsley (chopped)
2 tablespoons chives (chopped)

Preheat oven to 400ºF.
For Polenta: In a large saucepan, bring vegetable stock to a boil. Pour polenta slowly into the stock, whisking constantly until all polenta is incorporated and has no lumps. Reduce heat to a low simmer, until polenta starts to thicken, about 5 minutes. Cook for 30 minutes, or until creamy, whisking every 5 to 6 minutes. Stir in butter and mascarpone. Season with salt and pepper to taste.
For Carrots: Toss with olive oil and season with salt and pepper. Transfer to a baking sheet and roast for 8-10 minutes, until they have caramelized and are tender.
For Peas: In a large pot, fill 2/3 of the way with water, add enough salt so the water is salty to taste and bring to a boil. Cook peas for 2-3 minutes, strain and immediately shock them in an ice bath. Transfer peas to a plate lined with paper towels to dry.
Heat a large saute pan over medium-high heat and melt butter. Add the peas to the pan and saute for 5 minutes, until charred.
Remove from heat, squeeze lemon juice, and toss until combined. Season with salt and pepper to taste.
To Assemble: Spoon the polenta onto a long platter and top with peas, then roasted carrots. Garnish with mixed herbs.
Tip: To retain the peas bright color make sure to stir in your lemon juice right before serving!

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