Creamy Polenta with Asparagus

Name: Creamy Polenta with Asparagus
Yield: Makes 4 Servings
Ingredients: Parmesan cheese, ½ cup (2 oz/60 g) freshly shaved shards; Mascarpone cheese, ⅔ cup (6 oz/185 g), at room temperature; Lemon zest, from 1 lemon, finely grated; Instant polenta, 1 cup (7 oz/220 g); Milk, 2 cups (16 fl oz/500 ml); Salt and freshly ground pepper; Olive oil, 1 tablespoon; Asparagus, 1½ lb (750 g), tough ends removed

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Mascarpone cheese, ⅔ cup (6 oz/185 g), at room temperature

Dinner
Gluten-free
Breakfast
Vegetarian

Method

Cook the asparagus

Preheat the broiler (grill). In a small bowl, mix together the mascarpone and lemon zest; set aside. Place the asparagus on a rimmed baking sheet, lightly toss with the oil, and season with salt and pepper. Broil (grill) until tender-crisp and slightly charred, about 6 minutes. Transfer the asparagus to a platter and cover with aluminum