Polenta with Roasted Asparagus and Lemon
Polenta with Roasted Asparagus and Lemon
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Creamy polenta made with Doudlah Farms Yellow Cornmeal is the perfect base for roasted asparagus and a bright pop of lemon. This spring-inspired dish is hearty, fresh, and simple enough for a weeknight, but elegant enough to serve guests.
Ingredients
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt and pepper, to taste
1 cup Doudlah Farms Yellow Cornmeal (medium grind)
4 cups water or vegetable broth
1 tbsp butter (optional)
¼ cup grated Parmesan or plant-based alternative (optional)
Zest and juice of 1 lemon
Fresh herbs (parsley or thyme), for garnish
Instructions
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Preheat oven to 400°F (200°C).
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Roast the asparagus: Spread the trimmed asparagus on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 12–15 minutes, or until tender and lightly crisped.
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Prepare the polenta: In a medium saucepan, bring 4 cups of water or vegetable broth to a boil. Gradually whisk in Doudlah Farms Yellow Cornmeal, stirring constantly to avoid clumping. Lower heat to a gentle simmer and cook, stirring frequently, for 20–25 minutes until the polenta is thick and creamy.
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Finish the polenta: Stir in butter and Parmesan (if using). Season with salt and pepper to taste.
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Plate and serve: Spoon creamy polenta onto plates or into bowls. Top with roasted asparagus, a squeeze of fresh lemon juice, lemon zest, and a sprinkle of herbs. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Corn Meal
- Method: Stovetop
- Cuisine: Vegetarian
