Creamy Polenta by Kimberly McCollister

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Prep Time: 10 minutes
Cook Time: 45 minutes
Yields: 4 serving
== Description ==
A perfect creamy polenta, made hearty by sauteed asparagus.
== Ingredients ==
Polenta:
* 4 cups water, more if needed
* 4 cups milk, more if needed
* 3 tablespoons butter
* 2 teaspoons salt
* 2 cups polenta
* ½ cup creme fraiche
* ⅓ cup parmigiano-reggiano
Asparagus:
* 1 pound asparagus
* 3 tablespoons olive oil
* 2 cloves garlic, finely minced
* 1 teaspoon grated lemon zest
* ¼ teaspoon paprika
* salt and freshly ground black pepper
== Directions ==
Polenta:
# In a large saucepan, bring the water, milk and butter to a boil.
# Add 2 teaspoons of salt to the water and whisk in the polenta.
# Whisk constantly for 3 to 4 minutes to prevent lumps.
# Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy.
# Add the creme fraiche, Parmesan and season to taste.
Asparagus:
# Trim asparagus.
# In a large saute pan, heat oil over medium heat.
# Add garlic, zest, pepper and salt, after a minute add asparagus.
# Stir occasionally and cook until asparagus is tender, about seven minutes.
# Remove from heat and place on the creamy polenta.
# Top with shaved Parmesan cheese.
Category:Main Dish Recipes
Category:Romantic Recipes