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Ingredients
- 150g fine polenta
- 250ml water
- 80ml milk
- 50g cream cheese
- 70g grated Parmesan
- 2tbs butter
- 1 lemon, zested and juiced
- 2 cloves of garlic, minced
- 30g pine nuts
- 1tbs chopped parsley, plus extra to garnish
- 250g asparagus
- 1tbs olive oil
- Salt and pepper
- Start by making the soft polenta. In a medium-sized saucepan, bring the water to a boil. Reduce the heat to low, then slowly add the polenta, whisking constantly. Cook out for five minutes, stirring occasionally, until the polenta is smooth and creamy. Add in the milk, cream cheese, grated Parmesan, butter, lemon juice, salt and pepper.
- While the polenta is cooking, prepare the garlic and pine nut gremolata. Finely chop the garlic cloves and toast the pine nuts in a dry frying pan until golden brown. Mix the garlic and pine nuts together in a bowl. Add the chopped parsley and lemon zest.
- Snap off the woody ends of the asparagus and discard. Heat the olive oil in a large frying pan over medium-high heat. Add the asparagus and cook for five minutes, stirring occasionally, until the asparagus is tender and lightly charred.
- To serve, spoon the soft polenta on to a plate and top with the pan-fried asparagus. Sprinkle the garlic and pine nut gremolata over the asparagus, then garnish with parsley leaves. Season with salt and pepper.
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