Creamy polenta with green asparagus


Creamy polenta with green asparagus
A deliberately creamy polenta (because we won't be grilling it afterwards), into which we'll add green asparagus and spring onion, cooked separately.
9,995 5/5 (6 reviews)
Grade this recipe:
Keywords:
Last modified on: May 19th 2024
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 35 min.
Cooking: 9 min.
All in all: 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 8 min.
Creamy polenta with green asparagus
Prepare the polenta with 1 litre whole milk and 250 g polenta meal.

Stage 2 - 3 min.
Creamy polenta with green asparagus
Once set, add 50 g butter and 100 g cream and mix well.

Keep warm, covered.

Stage 3 - 20 min.
Creamy polenta with green asparagus
Prepare 500 g green asparagus spears, cook them until "tender" and drain.

Stage 4 - 3 min.
Creamy polenta with green asparagus
Cut into small pieces and set aside.

Stage 5 - 3 min.
Creamy polenta with green asparagus

Stage 6 - 1 min.
Creamy polenta with green asparagus
Put a frying pan over medium heat and pour in 20 g butter.

When hot, add the minced spring onion, season with salt and pepper and cook for 1 minute.

Stage 7 - 1 min.
Creamy polenta with green asparagus
Add the asparagus...

Stage 8 - 2 min.
Creamy polenta with green asparagus
...and chopped parsley.

Mix well and check seasoning.

Stage 9 - 3 min.
Creamy polenta with green asparagus
Pour the contents of the frying pan into the polenta pan, mix well and reheat gently if necessary.

Check the seasoning one last time.

Stage 10
Creamy polenta with green asparagus
All set.
Remarks
You can decorate the serving plates with a few chive flowers.

This recipe can be used with other spring vegetables: peas, broad beans, etc.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe80 RDI=30 %120 RDI=10 %130 RDI=20 %1,930 RDI=100 %8,080 RDI: 100 %
Per 100 g3 RDI=2 %5 RDI=1 %6 RDI=1 %90 RDI=5 %400 RDI: 5 %
Per person20 RDI=8 %30 RDI=3 %30 RDI=5 %480 RDI=20 %2,020 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten
How much will it cost?
  • For 4 people : 11.60 €
  • Per person : 2.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011749 K3.5 8 min.
Pumpkin (or potimarron) soup
Pumpkin (or potimarron) soup
A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin.
October 13th 2010336 K4.1 1 hour 10 min.
How to glaze a tart
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
February 15th 2016449 K4.4 7 min.
Scallops with green asparagus tips and parmesan
Scallops with green asparagus tips and parmesan
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.
February 21th 2011242 K4.1 40 min.
New tiramisu
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
January 19th 2015377 K3.3 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-02-23)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page