Spring has sprung with this vegetarian comfort food dish, inspired by the flavors of France. Pair it with a glass of Chablis for a refreshing dinner or with champagne and orange juice for a hearty brunch.



Ingredients

  • 1 lb. asparagus spears, ends trimmed
  • 1 cup fresh or frozen shelled peas
  • 2 cups milk
  • 2 cups water
  • 1 cup polenta (coarse-ground cornmeal)
  • 1 1/2 Tbsp. Herbes de Provence
  • 1 1/2 tsp. grey sea salt
  • Fresh ground black pepper
  • 4 oz. Brie cheese, diced and rind trimmed off
  • 5 Tbsp. unsalted butter, divided
  • 1 large leek, white and light green parts sliced
  • 1/4 cup sunflower seeds (raw or roasted)
  • Grated zest of 1 lemon
  • 4 poached or over easy eggs (optional)

Notes

This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different palates:

  • Vegan: Substitute milk with unsweetened soy milk or almond milk, or replace it with vegetable broth or water. Omit Brie, or use a mild vegan cheese. Use a dairy-free butter. Omit optional eggs.
  • Vegetarian: No substitutions needed.
  • Gluten-free: No substitutions needed.

Directions

Bring a medium saucepan of water to boil. Add asparagus and boil for 3 min.; add peas for the last 30 seconds. Drain veggies into a colander and rinse under cold water until veggies are no longer hot. Cut asparagus into about 2-inch pieces and return to colander. Set veggies aside.

In the same saucepan, bring milk and water to a boil. Gradually stir in polenta. Reduce heat to low and add Herbes de Provence, 1 tsp. sea salt, and a dash of pepper. Simmer over low heat for about 10 min., stirring frequently, until thick and creamy. Remove from heat and stir in cheese and 3 Tbsp. butter. Season with additional sea salt and pepper to taste. Meanwhile, melt remaining 2 Tbsp. butter in a medium skillet over medium-high heat. Add leeks, sunflower seeds, remaining ½ tsp. sea salt, and a dash of pepper. Cook for about 5 min. until leeks and seeds start to brown. Add lemon zest and reserved veggies and cook for 2 more min. Remove from heat.

Divide polenta among 4 plates and top each with veggie hash and egg of choice (if using). Finish with a sprinkle of sea salt to taste.

Yields

4 servings

Thanks To

Savory Spice Test Kitchen

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Savory Spice Shop Ingredients
Herbes de Provence (Salt-Free) 4 floz bottle $5.15
Sea Salt, Grey, Sel Marin de Guerande 2 floz bottle $4.40

Nutrition

Dairy-Free
Gluten-Free
Nut-Free
Sugar-Free
Sweetener-Free
Vegan
Vegetarian

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“I have to say that we tried the Chicken Tikki Masala spice and recipe. My husband made a double batch of it because he wanted leftovers during the week! And needless to say, the dinner was again great! Too yummy!”
-Betty G. of Bailey, CO

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