Creamy Polenta with Asparagus is a simple and scrumptious recipe for the North Italian porridge served with crispy asparagus and finished off with butter and Parmesan shavings for the perfect side dish. Delicious and comfort food at its best!
I absolutely love polenta with its wonderfully creamy and buttery corn flavor. And my family often enjoys this savory porridge for dinner. Topped with blanched asparagus and flavorful Parmesan cheese, it transforms into a restaurant-quality dish while being a breeze to make at home. Lemon zest and juice give a powerful punch of freshness, and finally, some freshly ground black pepper is always a good idea, too. To avoid lumps in polenta, make sure to pour the cornmeal into the saucepan with boiling water gradually and whisk constantly as you go.
To make the Creamy Polenta with Asparagus, you will need the following ingredients:
In a large pot over high heat, bring 3 cups whole milk and 3 cups water to a boil. Add in 2 teaspoons of salt and stir to dissolve.
Gradually pour in 1 cup polenta, whisking constantly, and then stir in 2 minced cloves garlic. Bring to a simmer and cook on low heat covered for 30 minutes until soft. Stir the polenta every 10 minutes.
Meanwhile, bring a large saucepan of salted water to a boil. Place the asparagus for 1 minute into boiling water until bright green, then drain immediately and run under cold water for 1 minute.
In a bowl, toss the asparagus with 1 teaspoon lemon zest, juice of ½ a lemon, 1 tablespoon olive oil, and salt to taste. Set aside.
Once the polenta is cooked, stir in 1 cup grated Parmesan cheese and 2 tablespoons butter. Season to taste with salt and freshly ground black pepper.
To serve, divide the polenta among serving bowls and top with asparagus and more Parmesan.
This easy and delicious Creamy Polenta with Asparagus recipe comes together quickly and tastes so good on a summer day. If you try this recipe, let us know! Leave a comment below, and don’t forget to tag a photo #cookmerecipes on Instagram so we can see it.
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