Goat cheese polenta with spring vegetables

Total Time
34 min
12 min
12 min
Sauté garlic with a host of fresh vegetables including peas, asparagus, and carrots until crisp-tender. Then, stir in some lemon zest and juice for added flavor. Prepare polenta and stir in goat cheese and then top with vegetables for a hearty and flavorful vegetarian dish. We cooked the polenta in vegetable juice rather than water for added flavor. Fresh chives make an excellent topping for the polenta, but you could also substitute thyme. If you prefer to serve with a meat, you can pair this with lamb or steak.


Olive oil

1 tsp


3 clove(s), minced

Sugar snap peas

½ pound(s), trimmed


½ pound(s), trimmed and cut into 2-inch lengths

Baby carrots

8 oz, 1 cup, halved lengthwise


2 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Lemon zest

¼ tsp, grated

Fresh lemon juice

1 Tbsp

Low sodium vegetable broth

4 cup(s)

Uncooked instant polenta

1 cup(s)

Semisoft goat cheese

4 oz, crumbled (1 cup)


1 Tbsp, minced fresh


  1. 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.
  2. 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.
  3. Divide polenta evenly among 4 bowls and top with vegetable mixture. Sprinkle evenly with remaining 1/2 cup goat cheese and the chives.
  4. Per serving: 1 cup polenta and 1/4 cup vegetables