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Nutrition: Per serving (4)

  • kcal461
  • fat34g
  • saturates21g
  • carbs21g
  • sugars15g
  • fibre4g
  • protein17g
  • salt1.67g
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Method

  • step 1

    Bring a large pan of water to the boil and fill a large bowl with cold, iced water ready to blanch the veg. Drop the radishes into the boiling water, cook for 20 seconds, then scoop out with a slotted spoon and plunge into the cold water. Repeat with the sugarsnap peas, asparagus and finally the broccoli, but only blanching the broccoli for 1 min. Will keep in the cold water in the fridge for up to a day.

  • step 2

    Heat the milk in a large saucepan over a medium heat and season with salt. When steaming, slowly pour in the polenta in a thin stream, whisking to prevent any lumps forming. Cook for 10 mins, until thick but pourable, stir in the cheese and a splash more milk or water if needed. The polenta will firm up if left to sit – if this happens, loosen it with water and whisk until smooth.

  • step 3

    Melt the butter in a large frying pan until foaming, stir in the garlic and capers, and sizzle over a medium heat for a few minutes without letting the garlic burn. Add the lemon zest and juice and cook for another minute.

  • step 4

    Drain the vegetables and add to the pan – don’t worry if they’re a little wet, the water will emulsify with the butter to make a sauce. Cook for 2-3 mins until the veg is just warm, then season well and stir through half the herbs.

  • step 5

    Pour the cheesy polenta onto a platter, arrange the veg on top and pour over the buttery sauce from the pan. Scatter with the remaining herbs, a little black pepper and some parmesan shavings.

Recipe tip

Perfect with Kerrygold® butter Use Kerrygold® salted butter for a silky finish to your sauce.

Recipe from Good Food magazine, April 2025

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