1 package TAU vegetable polenta, 250g
1.2L plant-based milk or water (or half plant-based milk and half water)
1 handful fresh herbs (dill, parsley, basil, or other herbs of your choice)
1 pinch coarse sea salt
Maison Orphée basil infused olive oil : 1 tablespoon to oil the pan + 1 drizzle for garnish
3 to 4 cups seasonal vegetables (double blanched fiddleheads*, green peas, cherry tomatoes)
*Wash the fiddleheads properly, making sure to remove the brown husks. Plunge the fiddleheads into a pot of boiling salted water and blanch for 1 minute. Strain and throw away the water. Repeat a second time.
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