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–+ servings

Braised spring onions with polenta & melted pecorino

Delicately braised spring onions on creamy polenta, refined with melted pecorino. This dish combines sweet, savoury and slightly spicy flavours and harmonizes perfectly with a Cabernet Sauvignon from Coonawarra or an elegant Vermentino from Tuscany.
Print Recipe
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 30 minutes
Course Main course, Vegetarian
Cuisine Italian, Mediterranean
Servings 2 People
Calories 480 kcal

Cooking utensils

  • 1 Cutting board & knife
  • 1 Pan for braising
  • 1 Small pot for the polenta
  • 1 Whisk or wooden spoon

Ingredients
  

  • 6 large spring onions
  • 1 EL Olive oil
  • 1 TL Butter
  • 1 TL Honey
  • 100 ml Vegetable broth
  • 100 g Polenta (fine or coarse, to taste)
  • 400 ml Water or milk
  • 50 g Pecorino, grated
  • Salt & pepper to taste

Preparation
 

Braise the spring onions:

  • Wash the spring onions and trim the ends slightly.
  • Heat the olive oil and butter in a pan and sauté the spring onions over a medium heat.
  • Add honey, caramelize briefly and deglaze with vegetable stock.
  • Cover and simmer for about 10 minutes until soft.

Prepare the polenta:

  • Bring the water or milk to the boil in a pan.
  • Stir in the polenta, stirring constantly.
  • Simmer over a low heat for approx. 10 minutes, stirring regularly.
  • Stir in the grated pecorino and season with salt and pepper to taste.

Serve:

  • Divide the creamy polenta between plates.
  • Arrange the braised spring onions on top.
  • Sprinkle with additional pecorino and serve.

Recommended side dishes

  • Toasted ciabatta with garlic
  • Arrange the braised spring onions on top.
  • Sprinkle with additional pecorino and serve.

Nutritional values per portion

Calories: 480kcalCarbohydrates: 55gProtein: 15gFat: 20g
Keyword Braised onions, Pecorino, Polenta, Sangiovese, Spring onions, Spring recipes, Vegetarian, Vermentino, Wine & Food Pairing
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