1

Over high heat, pour the water into a dutch oven or medium sized pot and season heavily with salt. Bring to a boil. Pour in the polenta while whisking constantly to combine. Let the polenta boil just until it's thickened slightly and the polenta starts to spit.

2

Immediately reduce the heat to low and continue cooking, stirring frequently with a silicone spatula and scraping the bottom of the pot. Cook until the polenta is thick and pulls away from the sides, about 40-50 minutes total.

3

With about 10 to 15 minutes remaining on the polenta, pour in the milk and stir to combine.

4

When the polenta is done cooking, stir in the butter and season with salt to taste.

5

Meanwhile, heat a large skillet over medium heat and add the oil. Once hot, add the asparagus, snap peas and thawed peas. Saute, stirring often, until bright green and just cooked through, about five minutes. Season with salt and pepper.

6

Finely chop the parsley and transfer to a bowl. Finely grate the garlic and add to the parsley along with the lemon zest. Drizzle in some olive oil and squeeze in about 1 to 2 tbsps of lemon juice, depending on taste preference. Season with a pinch of salt.

7

Divide the polenta into bowls and top with the veggies. Dollop some of the gremolata on top and garnish with parmesan if using. Season with salt and pepper, if needed. Enjoy!

8

Note: If polenta gets too thick while sitting, add a splash of water and heat again on low.

9

Substitutions: No frozen peas: use fresh peas. Dairy-free: use a dairy-free milk or creamer (unsweetened) and dairy-free butter, omit the parmesan. More protein: top with a poached egg.