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.
21 K 5/5 (6 reviews)
45 min.
Easy
8 people
10 IngredientsLast modified on: May 19th 2024
For 8 people, you will need:
- 1
2 litres whole milk - 2
500 g polenta meal - 3
100 g butter - 4
200 g cream - 5
1 kg green asparagus spears - 6
2 spring onions (scallions) - 7 40 g butter
- 8
parsley - 9
salt - 10
pepper - Total weight: 4,090 grams
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 9 min.
All in all: 45 min.
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.
Prepare the polenta with 2 litres whole milk and 500 g polenta meal.
Stage 3 - 20 min.
Prepare 1 kg green asparagus spears, cook them until "tender" and drain.
Stage 4 - 3 min.
Cut into small pieces and set aside.
Stage 5 - 3 min.
Prepare and chop 2 spring onions (scallions).
Stage 6 - 1 min.
Put a frying pan over medium heat and pour in 40 g butter.
When hot, add the minced spring onion, season with salt and pepper and cook for 1 minute.
When hot, add the minced spring onion, season with salt and pepper and cook for 1 minute.
Stage 7 - 1 min.
Add the asparagus...
Stage 8 - 2 min.
Stage 9 - 3 min.
Pour the contents of the frying pan into the polenta pan, mix well and reheat gently if necessary.
Check the seasoning one last time.
Check the seasoning one last time.
Stage 10
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.
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 recipe | 160 RDI=60 % | 230 RDI=20 % | 260 RDI=40 % | 3,860 RDI=190 % | 16,170 RDI: 190 % |
| Per 100 g | 3 RDI=2 % | 5 RDI=1 % | 6 RDI=1 % | 90 RDI=5 % | 400 RDI: 5 % |
| Per person | 20 RDI=8 % | 30 RDI=3 % | 30 RDI=5 % | 480 RDI=20 % | 2,020 RDI: 20 % |
How much will it cost?
- For 8 people : 23.20 €
- 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)
Whole milk
Like these other recipes: Peach and verbena feuilleté, Pain perdu, Antoinette's caramelized apple cake, Celery soup bourguignonne style, Paris flan filling, ... See them all 68
Green asparagus spears
Like these other recipes: Pasta with green asparagus, Raw green asparagus salad, Minestrone, Veal with mushrooms and green asparagus, Eggs with green asparagus and Parmesan cheese, ... See them all 9
Polenta meal
Like these other recipes: Polenta with beetroot tops, Polenta, Polenta à la Comtoise, ... See them all 3
Cream
Like these other recipes: Chicken and mushroom pie, Courgettes (zuchinis) , Potato purée , Chocolate cream, Mackerel rillettes, ... See them all 117
Other recipes you may also like
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard. February 21th 2011276 K4.1 40 min.
Small ratatouille with
It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm. June 12th 2011279 K5 1 hour 3 min.
Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard. December 30th 201972 K1 40 min.
Windfall apple jelly
This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly recipe. August 19th 2021187 K5 60 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018436 K 24.3 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.