Polenta with Peas, Fennel, and Almonds

  • Author: Erin Alderson
  • Yield: 2 1x
  • Category: dinner



  • Polenta
  • 2 cups water
  • 1/2 cup polenta
  • 2 tablespoons butter
  • 1 ounce cream cheese
  • 1/4 cup whole milk
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Topping
  • 1/2 tablespoon olive oil
  • 1/2 cup diced fresh fennel
  • 1 cup shelled peas
  • 2 tablespoons minced parsley
  • 2 tablespoons sliced almonds
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest


  1. In a small pot, bring water to a boil. Pour in polenta and turn the heat down to the lowest heat possible. Cook, stirring polenta occasionally, for 15 minutes (easy/done) to 30 minutes (longer/better flavor.) Remove from heat and stir in the butter, cream cheese, milk, sea salt, and black pepper. Let sit while cheese and butter melt.
  2. In a skillet, heat olive oil over medium-low heat. Stir in the diced fennel, and cook until tender and fragrant, 4-5 minutes. Add peas, cooking for another 2-3 minutes until hot. Remove from heat and toss cooked vegetables with parsley, sliced almonds, lemon juice, and lemon zest. Divide polenta into two bowls and top with pea mixture.