Creamy Polenta by Kimberly McCollister



Prep Time: 10 minutes

Cook Time: 45 minutes

Yields: 4 serving

Description
A perfect creamy polenta, made hearty by sauteed asparagus.

Ingredients
Polenta: Asparagus:
 * 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
 * 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
Polenta: Asparagus:
 * 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.
 * 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.