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Spring Spirit Polenta

kept bybeberequin

1 cup polenta
4 – 6 cups light vegetable broth or water
2 small onions
250 g. asparagus
50 g. wild leeks
1 cup shelled green peas
knob of ghee or coconut oil
½ cup grated Pecorino Romano (hard sheep’s milk cheese), plus more for garnishing (optional)
olive oil for garnishing
1 lemon
sea salt



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