Polenta con rábanos fritos en mantequilla, guisantes y queso pecorino
En nuestra búsqueda de un plato primaveral completo, nos decidimos por esta polenta con rábano, guisantes y pecorino. Resulta que combinan a la perfección, y con un plato como este, tu velada primaveral será sin duda igual de agradable.
In our search for an all-round spring dish, we settled on this polenta with radish, peas, and pecorino. It turns out they get along very well, and your spring evening is guaranteed to be just as good with a plate like this.
And good news: with quick-cooking polenta (we use the one from Naturalmente, highly recommended), this dish is ready in just 15 minutes. Want to add a touch of sophistication? A poached egg wouldn't look out of place here either (and you can even make that in the microwave).
Polenta with radishes fried in butter, peas, and pecorino
- Bring the vegetable stock and milk to a boil in a pan. Reduce the heat. Add the polenta in a thin stream while stirring to prevent lumps.
- Let the polenta cook gently over low heat, stirring regularly, until it is thick and creamy.
- Stir the butter and pecorino into the polenta. Season to taste with salt and pepper. Keep warm with the lid on.
- Meanwhile, heat a large frying pan and melt a knob of butter.
- Fry the radishes in the butter until they start to turn light golden brown and soften. Add the peas and fry for another 2 to 3 minutes until they are just cooked and bright green.
- Season with salt and plenty of freshly ground black pepper.
- Spoon the creamy polenta into deep plates. Distribute the radishes and peas over it. Finish with a generous amount of fresh spring herbs and extra pecorino.