Creamy polenta with summer vegetables and salsa verde

In a pot heat the amount of water cited in the recipe and the polenta seasoning, bring to a gentle simmer.

Bring another medium pot of water with a pinch of salt to a boil.

Prep the broad beans.

Remove the beans from the pod. Cook the beans in the boiling water for 15 seconds, then immediately strain.

Turn the oven on to grill, high heat.

Trim the woody ends off the asparagus, about 3 to 4 cm, discard.

Cut the courgette into 1cm rounds, discarding the very tips.

Place asparagus, courgette and cherry tomatoes on an oven tray and drizzle with olive oil, a pinch of salt and a crack of black pepper. Place under the grill and cook for 5 to 6 minutes, turning half way through.

Remove from the oven and add the broad beans to the tray to warm through.

Once the vegetables are cooking, start preparing the polenta. This will only take about 5 minutes.

Remove the bay leaves from the pot and bring the water to a boil.  Slowly add the polenta to the boiling water, stirring consistently. Keep stirring until it thickens up, then add the garlic butter and

Taste and add more salt, as needed.

Spread the polenta on a board or large serving dish. Create a trough in the middle, place the asparagus, tomatoes, courgette and broad beans across it. Top with salsa verde, rip over the basil leaves and serve immediately.