Creamy Polenta With Asparagus
This recipe combines creamy mascarpone cheese, bright lemon zest, tender asparagus, and velvety polenta topped with Parmigiano-Reggiano for a dish that's both elegant and comforting. The mascarpone adds a luxurious touch to the asparagus, while the polenta provides a hearty base for this satisfying meal. This dish is perfect for a cozy dinner at home or to impress guests with its flavorful and visually appealing presentation.
— Constant Cookbook
Ingredients
- 2/3 cup mascarpone cheese, at room temperature
- Finely grated zest of 1 lemon
- 1 1/2 lb. asparagus, ends trimmed
- 1 Tbs. olive oil
- Salt, to taste, plus 1 tsp.
- Freshly ground pepper, to taste
- 4 cups milk
- 3 cups water
- 2 cups instant polenta
- 1/2 cup Parmigiano-Reggiano cheese shards (use a vegetable peeler to slice)
Instructions
- <b>Cook the asparagus</b>
- Preheat a broiler.
- In a small bowl, stir together the mascarpone and lemon zest and set aside.
- Place the asparagus on a rimmed baking sheet, lightly toss with the olive oil, and season with salt and pepper. Broil until crisp-tender, about 6 minutes. Transfer the asparagus to a platter and cover with aluminum foil.
- <b>Cook the polenta</b>
- Meanwhile, in a large saucepan over high heat, bring 3 cups of the milk and the water to a boil and add the 1 tsp. salt. Whisk in the polenta. Reduce the heat to low and cook, whisking occasionally, until the polenta is thick and smooth, about 3 minutes. Leave one-third of the polenta in the pan and store the rest for future use (see note above).
- <b>Finish the dish</b>
- Whisk the remaining 1 cup milk into the polenta in the saucepan and cook until just heated, about 30 seconds. Divide the polenta among shallow bowls and top with the asparagus. Spoon the mascarpone mixture over the asparagus, sprinkle with the Parmigiano-Reggiano and serve immediately. Serves 4; makes two 9-inch polenta rounds.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).
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