Creamy Polenta with Asparagus

Few things warm my heart more than a soft puddle of polenta, loaded with Parmesan and piney rosemary. Heaven!

Ingredients

For the Polenta

3 cups water

1 teaspoon salt

1 cup yellow cornmeal

1/2 cup grated Parmesan

1 cup whole milk

3 tablespoons unsalted butter

3 tablespoons chopped fresh rosemary leaves

1 teaspoon fresh thyme leaves

1 teaspoon freshly ground black pepper

For the Asparagus

12 spears of asparagus

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

Instructions

For the Polenta

1. Bring the water to a boil in a heavy pot. Add salt. Gradually whisk in the cornmeal.

2. Reduce heat to low and cook, stirring frequently until the mixture thickens (about 15 minutes).

3. Remove from heat and add the cheese, milk, butter, rosemary, and pepper. Stir until the butter and cheese melt.

For the Asparagus

1. Preheat oven to 400F.

2. Toss asparagus in olive oil, salt, and pepper.

3. Roast asparagus until tender, 20-30 minutes.

4. Serve asparagus with polenta.

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Creamy Polenta with Asparagus

Yield: 2

Author: Alicia Shevetone

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Few things warm my heart more than a soft puddle of polenta, loaded with Parmesan and piney rosemary. Heaven!

Ingredients

For the Polenta

• 3 cups water
• 1 teaspoon salt
• 1 cup yellow cornmeal
• 1/2 cup grated Parmesan
• 1 cup whole milk
• 3 tablespoons unsalted butter
• 3 tablespoons chopped fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• 1 teaspoon freshly ground black pepper

For the Asparagus

• 12 spears of asparagus
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

For the Polenta

1. Bring the water to a boil in a heavy pot. Add salt. Gradually whisk in the cornmeal.
2. Reduce heat to low and cook, stirring frequently until the mixture thickens (about 15 minutes).
3. Remove from heat and add the cheese, milk, butter, rosemary, and pepper. Stir until the butter and cheese melt.

For the Asparagus

1. Preheat oven to 400F.
2. Toss asparagus in olive oil, salt, and pepper.
3. Roast asparagus until tender, 20-30 minutes. 
4. Serve asparagus with polenta.

Created using The Recipes Generator

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