Creamy Polenta with Egg, Arrabiata & Bacon
If you have roughly 45 minutes to spend in the kitchen, Creamy Polenta with Egg, Arrabiata & Bacon
Polenta Primavera
Ingredients
- 1 liter (4 cups) water
- 200 grams (1 heaping cup) coarse grain, organic polenta
- 2 tablespoons olive oil
- 1 big spring onion
- 2 big garlic cloves
- 1 small bunch asparagus
- 3 handfuls fresh stinging nettles
- 1 cup shelled fresh peas (save pods for broth)
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped fresh sage
- 100 grams (3/4 cup) freshly grated parmesan or pecorino romano
- whole sea salt & freshly grated black pepper to taste
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