Step 1

Add the water, milk, salt and pepper to a medium saucepan. Bring the mixture just to a boil.

Step 2

Slowly pour in the polenta in an even stream, whisking the entire time.

Step 3

Turn the heat down to low and cover partially with a lid. Cook for about 15 to 20 minutes, whisking every few minutes to get out any lumps (be sure to scrape the sides and bottom of the pan), until the polenta is thick and creamy.

Step 4

Remove from the heat and whisk in the olive oil, fresh basil and lemon zest. Taste and season with additional salt / pepper as desired.

Step 5

Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the onion and cook for 2 to 3 minutes, until softened. Add in the garlic and cook for 30 seconds, until fragrant.

Step 6

Add in the asparagus, broccoli, mushrooms, peas, salt and pepper. Cook for about 6 to 8 minutes, or until tender to your liking. Remove from the heat. Taste and season with additional salt / pepper as desired.

Step 7

To serve, spoon some of the polenta into a bowl. Top with some of the veggies and garnish with some basil and walnuts. Serve immediately!