Goat cheese polenta with spring vegetables
3 medium clove(s), minced
Uncooked sugar snap peas
½ pound(s), trimmed
½ pound(s), trimmed and cut into 2-inch lengths
Uncooked baby carrots
8 oz, 1 cup, halved lengthwise
¼ tsp, freshly ground
¼ tsp, grated
Fresh lemon juice
Fat free reduced sodium vegetable broth
Uncooked instant polenta
Semisoft goat cheese
4 oz, crumbled (1 cup)
1 Tbsp, minced fresh
- Heat oil in large nonstick skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add peas, asparagus, carrots, water, salt, and pepper. Cook, covered, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Stir in lemon zest and juice. Remove from heat, cover, and keep warm.
- Bring broth to boil in medium saucepan. Gradually sprinkle polenta into broth, whisking constantly. Reduce heat and cook, continuing to whisk, until polenta is thick and creamy, about 3 minutes. Remove from heat and stir in 1/2 cup of goat cheese until melted.
- Divide polenta evenly among 4 bowls and top with vegetable mixture. Sprinkle evenly with remaining 1/2 cup goat cheese and the chives.
- Per serving: 1 cup polenta and 1/4 cup vegetables