This is a really, really tasty spring salad. The big pieces of crispy polenta make it feel kind of special. The bright sweetness of the vegetables is balanced out by the creamy subtlety of the polenta and the whole thing is enlivened by the lemony sharpness of the vinaigrette. If you are lucky enough to live in a place that already has fresh peas, please swap them out for the frozen ones and adjust the cooking method accordingly. The polenta can be made a day in advance.