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Prep Time: 10 minutes

Cook Time: 45 minutes

Yields: 4 serving

Description Edit

A perfect creamy polenta, made hearty by sauteed asparagus.

Ingredients Edit

Polenta:

  • 4 cups water, more if needed
  • 4 cups milk, more if needed
  • 3 tablespoons butter
  • 2 teaspoons salt
  • 2 cups polenta
  • ½ cup creme fraiche
  • ⅓ cup parmigiano-reggiano

Asparagus:

  • 1 pound asparagus
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely minced
  • 1 teaspoon grated lemon zest
  • ¼ teaspoon paprika
  • salt and freshly ground black pepper


Directions Edit

Polenta:

  1. In a large saucepan, bring the water, milk and butter to a boil.
  2. Add 2 teaspoons of salt to the water and whisk in the polenta.
  3. Whisk constantly for 3 to 4 minutes to prevent lumps.
  4. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy.
  5. Add the creme fraiche, Parmesan and season to taste.

Asparagus:

  1. Trim asparagus.
  2. In a large saute pan, heat oil over medium heat.
  3. Add garlic, zest, pepper and salt, after a minute add asparagus.
  4. Stir occasionally and cook until asparagus is tender, about seven minutes.
  5. Remove from heat and place on the creamy polenta.
  6. Top with shaved Parmesan cheese.

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