Spiced spring vegetables and coconut polenta from The Washington Post by Chitra Agrawal

  • scallions
  • asparagus
  • Show all ingredients...

  • EYB Comments

    Can substitute unsweetened dried coconut or frozen coconut for fresh coconut, finger chiles for serrano chiles., stone-ground cornmeal for quick cooking polenta, and urad dal for chana dal.

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Notes about this recipe

  • Recipe Notes

    Can substitute unsweetened dried coconut or frozen coconut for fresh coconut, finger chiles for serrano chiles., stone-ground cornmeal for quick cooking polenta, and urad dal for chana dal.

  • isomiso on August 18, 2024

    Used 1/2 cup frozen shredded coconut and felt the coconut didn't really come through so added some more. Polenta was a fast cook one and surprised me how quickly it was ready. 1 cup polenta with 4 cups water was a lot of polenta, probably 4 or 6 servings for us. The polenta part was really quite simple so the flavour mostly came from the veg and pickle. Would probably add a little more water or some liquid to give the veggies more "spread" as that was where most of the flavour came from. Worked nicely as weekend lunch.

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