Monday, September 24, 2012

Polenta with Asparagus and Goat Cheese

This is a great end of summer dish! It is filling yet also refreshing. The asparagus isn't soft and mushy because it gets sauteed in EVOO and the goat cheese bring a coolness to the dish that balances the heavy warmth of the polenta.

Polenta with Asparagus and Goat Cheese
1 cup Polenta
4 cups water
1 bunch asparagus, chopped
1/2 cup goat cheese

Heat the EVOO in a pan and saute the asparagus for about 10 minutes until it is a bright green color.  Set this aside while you make the polenta. Bring the water to a boil and stir in the polenta.  Cook the polenta over medium heat, stirring continuously for 3 minutes.

Spoon out the polenta onto a plate or bowl. Top with the aspargus and crumbled goat cheese.

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