Bring 650ml water to a rolling boil. Whisk in the polenta and simmer over a low heat, continuing to whisk at regular intervals until the polenta comes away easily from the sides of the pan (about 35 mins). Season generously, then whisk in the butter and pecorino to taste
Meanwhile melt a little butter in a wide pan, add the shallot and sweat for 5 mins over a low heat. Add the asparagus, peas and broad beans. Sweat for another ⅔ mins. Stir in the mint and wild garlic and season to taste
Spoon the polenta into bowls and top with the greens, and extra pecorino
