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.
15 K 5/5 (6 reviews)
45 min.
Easy
12 people
10 IngredientsLast modified on: May 19th 2024
For 12 people, you will need:
- 1
3 litres whole milk - 2
750 g polenta meal - 3
150 g butter - 4
300 g cream - 5
1 kg 500 g green asparagus spears - 6
3 spring onions (scallions) - 7 60 g butter
- 8
parsley - 9
salt - 10
pepper - Total weight: 6,135 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 3 litres whole milk and 750 g polenta meal.
Stage 3 - 20 min.
Prepare 1 kg 500 g 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 3 spring onions (scallions).
Stage 6 - 1 min.
Put a frying pan over medium heat and pour in 60 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 | 250 RDI=90 % | 350 RDI=30 % | 380 RDI=60 % | 5,790 RDI=290 % | 24,250 RDI: 290 % |
| 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 12 people : 34.80 €
- 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: Mousse with two chocolates, Celeriac and mushroom gratin, Caramelized pear custard tart, Rice pudding with fruit and nuts, Lime confectioner's custard (pastry cream), ... See them all 67
Green asparagus spears
Like these other recipes: Pasta with green asparagus, Eggs with green asparagus and Parmesan cheese, Minestrone, Green asparagus omelette, Farfalle with green asparagus, ... See them all 9
Polenta meal
Like these other recipes: Polenta à la Comtoise, Polenta with beetroot tops, Polenta, ... See them all 3
Cream
Like these other recipes: Vol-au-vent, Courgette tart with mint, Green beans with tomato cream sauce, Du Barry soup, Chocolate cake, ... See them all 115
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 2011267 K4.1 40 min.
How to peel a garlic clove easily
Here are, in a video, how to from a head of garlic to clove ready to be used.August 8th 2013139 K 24.3 5 min.
How to prevent bad breath after eating garlic
The main problem with garlic, is that even a long while after eating it, you often still have the smell on your breath.February 21th 201174 K 24.3
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).February 21th 2011141 K 24.1 3 min.
How to butter a dish or a mould easily
Often when making gratins, crumbles or other oven-cooked dishes, you will need to butter the dish or mould. To butter (or grease) means to rub inside the mould with a knob of butter to prevent the mixture sticking too much. Instead of putting a knob of butter in the dish and wiping with paper, here...February 21th 2011146 K4.1 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.