Difficulty Medium
60 Min
Piatto unico
4 Portions
1
Prepare the vegetables: peel the asparagus stalk, remove the hard part and cut into pieces. Clean the artichokes and cut into slices. Clean the carrots and the courgettes and cut into slices. Clean the green onions and cut each into four pieces.
2
Sauté the garlic in olive oil.
3
Add the artichokes, the green onions and the carrots and cook for 10 minutes. Add a little water if necessary. Finally combine with the asparagus (save the tips and set aside).
4
Combine the courgettes and cook for another 10 minutes over a low flame. Add the asparagus tips and the peas. Season with salt and pepper. Add basil and thyme.
5
Continue cooking until all the vegetables are tender and set aside, keeping warm.
6
Cut the polenta into slices and then into triangles.
7
Fry the polenta triangles into hot oil until they turn golden brown. Place them on kitchen paper to soak the extra oil. Add salt and set aside, keeping warm.
8
Serve the casserole with the polenta chips.
