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

Scale

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

  • Preheat oven to 400°F (200°C).

  • 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.

  • 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.

  • Finish the polenta: Stir in butter and Parmesan (if using). Season with salt and pepper to taste.

  • 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