Creamy Polenta with Fresh Peas, Fennel, and Almonds
A comforting Italian-style dish featuring silky butter and cream cheese polenta topped with tender sauteed fennel, bright green peas, and crunchy almonds. The fresh herbs and lemon brighten the rich base while adding Mediterranean flair. Perfect for a light lunch or elegant side dish that transforms simple cornmeal into something special. The contrast of creamy polenta against the textured vegetable topping creates satisfying layers of flavor and mouthfeel.
Ingredients
- 2 cups water
- ½ cup polentagrits1:1gluten-free
similar texture and cooking method
- 2 tablespoons butter
- 1 ounce cream cheese
- ¼ cup whole milk
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ tablespoon olive oil
- ½ cup fresh fennel, diced
- 1 cup peas, shelledasparagus1:1vegetablepeanuts-free
cut into small pieces, similar spring vegetable
- 2 tablespoons parsley, minced
- 2 tablespoons almonds, sliced
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
Instructions
- 1
Bring water to a boil in a small pot
- 2
Pour in polenta and reduce heat to lowest setting
- 3
Cook stirring occasionally for 15 to 30 minutes
- 4
Remove from heat and stir in butter, cream cheese, milk, sea salt, and black pepper
- 5
Let sit while cheese and butter melt
- 6
Heat olive oil in a skillet over medium-low heat
- 7
Add diced fennel and cook until tender and fragrant for 4 to 5 minutes
- 8
Add peas and cook for another 2 to 3 minutes until hot
- 9
Remove from heat and toss vegetables with parsley, almonds, lemon juice, and lemon zest
- 10
Divide polenta into bowls and top with pea mixture
Tips
For ultra-smooth polenta, whisk continuously during the first few minutes to prevent lumps from forming.
Toast the sliced almonds in a dry pan for 2-3 minutes before adding to intensify their nutty flavor.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat polenta gently with additional milk to restore creaminess.
Polenta can be made 1 day ahead and reheated. Prepare vegetable topping just before serving for best texture.
Serve immediately while polenta is hot and creamy. Garnish with extra lemon zest if desired.
Common Mistakes
Stir polenta regularly to avoid lumps and prevent sticking to the bottom of the pot.
Keep heat very low during polenta cooking to prevent splattering and burning.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
similar texture and cooking method
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this vegan?
Yes, substitute the butter and cream cheese with vegan alternatives and use plant-based milk. Nutritional yeast adds extra flavor.
What if my polenta is too thick?
Gradually whisk in more warm milk or water until you reach the desired consistency. Polenta thickens as it cools.
How long will leftovers keep?
Store in the refrigerator for up to 3 days. The polenta will firm up but can be reheated with additional liquid.