Photo: Alexander Maasch
Creamy Polenta with Asparagus
10 ingredients
openrecipes
Cooked polenta can have two distinct textures. Served just after making, polenta makes a creamy bed for toppings such as crisp asparagus. Cooled polenta is firm enough to slice and then grill or bake for other dishes (see related recipes at left).
Estimated Nutrition (whole recipe, rough)
666
Calories
20g
Protein
58g
Fat
23g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2/3 cup mascarpone cheese, at room temperature
- Finely grated zest of 1 lemon
- 1 1/2 lb. asparagus, ends trimmed
- 1 Tbs. olive oil
- Salt, to taste, plus 1 tsp.
- Freshly ground pepper, to taste
- 4 cups milk
- 3 cups water
- 2 cups instant polenta
- 1/2 cup Parmigiano-Reggiano cheese shards (use a vegetable peeler to slice)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes