Millet and spinach polenta with sun dried tomato pesto and asparagus

Oh how I love it when the asparagus season starts! This seemed early to me but I picked it up in M+S and decided on this old favourite of mine from Vegan With a Vengeance. It uses millet instead of the more traditional polenta which gives it a lovely nutty flavour. I find I need a little more stock than VWAV suggests. The sun dried tomato pesto is another winner and goes well with a variety of dishes but works particularly well with the polenta. I’ll be looking for lots more ways with asparagus in the next few weeks too!

Advertisements

One thought on “Millet and spinach polenta with sun dried tomato pesto and asparagus

  1. Pingback: Pan-fried couscous cake of red onion and pinenuts with green olive tapenade and spiced roast peppers with spinach « Cooking the Vegan Books

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s