Creamy Polenta with Asparagus

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). Storage tip: The remaining polenta can be stored in the refrigerator for up to 3 days. Spread it into an oiled 9-inch baking pan, let cool and cover tightly with plastic wrap.
Average Customer Rating:
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Customer Reviews for Creamy Polenta with Asparagus
Review 1 for Creamy Polenta with Asparagus
5 out of 5
5 out of 5
Melly1298
,Tomah
,WI
April 30, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Light and refreshing
April 30, 2012
This was such a delicious dish! I made this for my "steak and potatoes" husband and he loved it! This will be making it to our menu again soon. I couldn't find quick-cooking polenta, but found the already made stuff and just mashed it like potatoes. It worked out fine.
Pros: Quick, Easy, Appearance, Impressive, Will Make Again