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
Bring the water to a boil in a heavy pot. Add salt. Gradually whisk in the cornmeal.
Reduce heat to low and cook, stirring frequently until the mixture thickens (about 15 minutes).
Remove from heat and add the cheese, milk, butter, rosemary, and pepper. Stir until the butter and cheese melt.
For the Asparagus
Preheat oven to 400F.
Toss asparagus in olive oil, salt, and pepper.
Roast asparagus until tender, 20-30 minutes.
Serve asparagus with polenta.
Creamy Polenta with Asparagus
Ingredients
Instructions
- Bring the water to a boil in a heavy pot. Add salt. Gradually whisk in the cornmeal.
- Reduce heat to low and cook, stirring frequently until the mixture thickens (about 15 minutes).
- Remove from heat and add the cheese, milk, butter, rosemary, and pepper. Stir until the butter and cheese melt.
- Preheat oven to 400F.
- Toss asparagus in olive oil, salt, and pepper.
- Roast asparagus until tender, 20-30 minutes.
- Serve asparagus with polenta.
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