from the Test Kitchen
We used female zucchini flowers with the fruit (zucchini) attached. Adding the parmesan rind to the stock adds extra flavour.
SWAP IT Instead of using the trimmings to make your own stock in step 2, use store-bought vegetable or chicken stock at step 3.
Spring polenta with parmesan
PREP + COOK TIME 1 HOUR SERVES 4
FIVE INGREDIENTS
300g fresh peas in the pod
2 bunches asparagus (170g)
10 zucchini flowers (200g)
150g piece parmesan with rind
1 cup (170g) instant polenta
STAPLES
2 teaspoons sea salt flakes
2 tablespoons extra virgin olive oil
salt and pepper
Shell peas; reserve half the pods. Trim ends from asparagus; reserve ends. Snap off zucchini from zucchini flowers. carefully prise open zucchini flowers and remove the
