Creamy Polenta with Buttered Spring Vegetables

Ingredients

• 1 cup polenta
• 20g butter
• pecorino romano cheese
• 20g butter
• 1/2 onion
• 5 radishes
• 1 cup each edamame and peas

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Steps

1. 01

   In a pot, combine 4 cups water, 1 cup polenta, and a pinch of salt, and simmer, stirring occasionally. Add 10g butter and grated pecorino romano cheese and mix evenly to finish.

2. 02

   In a pan, melt 10g butter and sauté the chopped onion, then sauté the roughly chopped radishes. Add the edamame and peas and sauté a bit more.

3. 03

   Plate the polenta from step 1, top with the radishes, edamame, and peas from step 2, and finish with grated pecorino romano cheese.