Parmesan Polenta with Sautéed Asparagus

Ingredients

• Asparagus

  raw

  1 lb or 453g

• Polenta

  ½ cup or 70g

• Parmesan cheese

  grated

  ¼ cup or 25g

• Olive oil

  2 tbsp or 27g

• Salt

  table

  ¼ tsp or 2g

Directions

1. In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in the polenta, stirring constantly to prevent lumps.
2. Reduce the heat to low and cook the polenta, stirring frequently, for about 15 minutes or until thick and creamy.
3. Stir in the grated Parmesan cheese and half of olive oil into the polenta. Season with half of salt. Keep warm.
4. In a large skillet, heat the remaining olive oil over medium-high heat. Add the asparagus pieces and sauté for 5-7 minutes until tender and slightly charred.
5. Season the asparagus with the remaining 1/2 teaspoon of salt.
6. Serve the creamy Parmesan polenta in bowls, topped with the sautéed asparagus. Enjoy warm.