Polenta with Spring Vegetable Ragout

Ingredients

• 4 cups vegetable broth light, or water
• 1 teaspoon salt
• 1 cup polenta cornmeal
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove minced
• 1 bunch green onions trimmed and cut on the diagonal into 2-inch pieces
• 8 baby carrots about 4 ounces, trimmed and cut in half lengthwise
• 6 radishes about 4 ounces, trimmed and cut into quarters
• 1/2 cup vegetable broth light, or water
• 1/2 teaspoon salt
• 8 ounces asparagus trimmed and cut on the diagonal into 2- to 3-inch pieces
• 8 ounces peas shelled, fresh or frozen
• 1 tablespoon flat-leaf parsley each coarsely chopped, chives, and tarragon
• 1 teaspoon lemon zest
• ground black pepper
• salt
• olive oil optional
• herbs optional

Nutrition

• Calories : 310 calories
• Carbohydrate : 31 grams
• Fat : 21 grams
• Fiber : 11 grams
• Protein : 8 grams
• SaturatedFat : 3.5 grams
• Sodium : 2160 milligrams
• Sugar : 9 grams