Polenta with spring vegetables

By the GetYourMacros team · 31 August 2026

Creamy polenta served with a protein-packed mix of peas and sautéed spring greens.

• Time 15 min
• Course One-dish meal
• Diet Vegan
• Cuisine Italian
• Allergens soy

Ingredients (1 serving)

• 80 g Instant polenta
• 200 g Frozen peas
• 150 g Tofu
• 150 g Asparagus
• 10 ml Extra virgin olive oil
• Garlic to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Bring 350ml of salted water to a boil in a pot and slowly whisk in the instant polenta.
2. Cook the polenta for 5-8 minutes, stirring constantly until thick and smooth.
3. While polenta cooks, cut the asparagus into bite-sized pieces and dice the tofu.
4. In a non-stick pan, sauté the garlic with olive oil and add the asparagus and frozen peas.
5. Add the tofu to the pan and cook for 6-7 minutes on medium heat until the vegetables are tender.
6. Remove the garlic clove and season the vegetable mix with salt and black pepper.
7. Spread the warm polenta onto a plate and top with the vegetable and tofu mixture.
8. Garnish with fresh parsley if available and serve immediately.

Tips

• Mixing peas and tofu provides a complete vegan protein profile to this rustic dish.
• If you have leftovers, let the polenta cool, slice it, and grill it for a crispy snack the next day.

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