I’m not sure if the title quite lands but it encapsulates the moment in which I came up with this recipe. It had been a sunny April day that had quickly turned gloomy, plunging the blue skies into wintery darkness. At the time, I had a cold and was feeling pretty miserable about it. I wasn’t ill enough not to work but ill enough to completely lack any enthusiasm or brain-functioning to. 

Thinking about the dinner ahead, I really wanted something different, something bright, colourful and nutritious but still comforting and easy to swallow (on account of my throat, which felt like sandpaper). I thought back to a meal I had had recently at my best friend’s while visiting the UK. She had bunged a chicken in the oven with a whole courgette, a whole leek and some chickpeas, the latter three of which she combined once cooked (the courgette and leek breaking up in the process) to make a surprisingly sweet, delicious and warm sort-of salad thing. I was hooked on how lovely it tasted and how lazy it was to make. Given she had three-year-old twins to constantly run around after, I had no doubt that it was indeed as easy to cook as it looked. 

I had originally had my heart set on cooking polenta - bright yellow savoury baby food that, due to its very Italiano origin, can be masked as an elegant food pairing. So, I decided to combine and zhuzh up both dishes to resemble something fitting for summer in Italy: parmesan in the polenta (always) and bright citrus, parsley and peas with the vegetables to add zing, crunch and contrast (and much-needed vitamin C!). It all worked together so goddamn beautifully.

A few notes on the recipe

Polenta isn’t exactly easy to make and I haven’t dared try to do it from scratch, instead opting for the safe instant version which I absolutely implore that you use too. It might take a moment or two to get comfortable with cooking it if it’s new to you but really, it’s just like whipping up porridge, Ready Brek or semolina and even half-cooked, it’s still good.

And yes, if you haven’t guessed it already, the polenta would also go fabulously with Tender Moments: Broccoli with Lemon & Almonds.