Pan fried Polenta Cakes

These easy to make polenta cakes served with spring vegetables and pea & mint pesto are delicious served as an appetizer, main course or a side dish.

In a wide, heavy bottom pot combine the polenta, milk, water, rosemary, bay leaf and garlic. Turn the heat to high and while stirring bring the liquid to a boil.
Reduce the heat, season with salt (careful as we add parmesan in the end) and simmer for about 15 minutes until the polenta has thickened and then add some pepper.
Switch off the heat and remove the bay leaf, rosemary sprig and garlic clove. Now add the butter and then parmesan and combine well.
Pour the polenta inside the prepared form with overlapping cling film. Cover THE polenta completely with the overlapping cling film and chill for at least 2 hours in the fridge.
Once the polenta has chilled and feels firm, transfer to a cutting board and cut into a rectangular shape.
To pan fry the polenta, place a pan on medium heat and add olive oil. Sear the polenta cakes for about 5 minutes on one side until brown and crispy.
Flip the cake over and cook the other side the same way. Repeat with the remaining cakes and serve immediately or re-heat in the oven when needed.

While the polenta is chilling prepare your vegetables. Place the carrots on an oven tray and season with olive oil, salt and pepper. Roast in a pre-heated oven at 180°C (350°F) for 15 minutes or until cooked.
Place the cherry tomatoes on the vine on an oven tray and add olive oil, salt and pepper. Add the tomatoes to the oven when the carrots are almost cooked and leave for about 5 minutes.
Cut the asparagus into three even pieces. Bring a small pot with salted water to a boil and add the asparagus. Cook for 30 seconds and refresh in ice water. Repeat the same with the sugar snaps.
When all vegetables have been prepared and the polenta is ready to be pan fried, heat up a seperate pan on medium heat and add olive oil.
Add the asparagus, sugar snaps and carrots and cook for about 5 minutes.

Arrange the vegetables on top of the polenta cake and grate some parmesan. Spread the pea and mint pesto around on the plate, place the polenta cake in the middle. Arrange a trio of the roasted tomatoes on the side of the polenta cake, add the pea shoot salad on top of the vegetables and it's ready to serve.