& Herb Polenta
with grilled asparagus
Summer is here and if you’re anything like me, you’re carving a lighter meal with fresh, bright flavors. This goat cheese polenta is absolutely delicious and oh-so-easy to prepare. And the grilled asparagus adds color and crunch to the meal. Serve with our Parmesan Arugula Side Salad for an extra dose of veggies.
Prep & Cook Time: 25 minutes
Yields: 2 servings
1 cup polenta (or medium/coarsely ground cornmeal)
4 cups water
1 TBSP dried basil
1 TBSP dried oregano
3 oz soft goat cheese
1 TBSP olive oil
12 – 16 large spears of asparagus
2 cups cherry tomatoes
½ red onion, thickly sliced
salt and pepper to taste
1 TBSP olive oil
Prepare asparagus by chopping off the woody bottom of each spear. You’ll probably trim about 2 inches off each spear.
Drizzle olive oil onto a preheated grill pan or large skillet. Add asparagus, tomatoes, and onion to pan. Sprinkle with salt and pepper to taste. Let vegetables cook over medium heat until asparagus softens, about 15 minutes.
While vegetables cook, bring 4 cups water to boil in a large pot. Add polenta, basil, and oregano. Stir occasionally until all water is absorbed and polenta is firm, about 5 minutes. Add goat cheese and stir until cheese is melted and well incorporated into polenta.
Serve polenta topped with roasted vegetables.
If you’re in a hurry you can try instant polenta which cooks up in less than a minute. If you decide to use this quick cooking version you’ll only need ¾ cups polenta and 3 cups of water.
Of course, you can always roast the veggies in the oven. Pre-heat to 425 degrees and let veggies cook for about 15 minutes. Whichever method you choose, use olive oil in moderation as too much oil will result in mushy or droopy asparagus.