Asparagus Polenta Cake
Herby polenta cooked then poured over whole asparagus, cooled until it hardened and then grilled to perfection.
Substitute:
- No asparagus? Use purple sprouting broccoli, mushrooms, mangetout or peas instead.
- No garlic clove? Use 1 tsp garlic puree instead.
- No parsley? Use fresh coriander or dill instead.
- No parmesan? Use any cheese/vegan cheese of your choice. This recipe can be done without cheese too!
- No capers? Try with finely chopped cornichons instead.
- No lemon? Use lime instead.
- No cumin? Try with ground coriander or ground turmeric instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
100 g Asparagus
1 tbsp Olive oil
80 g Polenta (express)
1 Garlic clove (chopped )
270 ml Water
4 tbsp Parsley (chopped )
4 tbsp Parmesan (grated )
30 g frozen peas
Salt & pepper
For the sauce:
2 tbsp Mint (chopped )
1 tbsp Capers (chopped )
1 tsp Lemon zest
2 tsp Lemon juice
1 tsp Garlic puree
3 tbsp extra virgin olive oil
a pinch of Ground cumin
Salt & pepper
Recipe:
- Snap off the woody ends of the asparagus - save them in your freezer for making stock or soup. Cut the asparagus in half lengthwise.
- Blanch in boiling water for 2 minutes then remove from the water and set aside.
- Line a small tray or plate with reusable baking paper or cling film. You can also use a good dollop of olive oil instead. Place the asparagus and frozen peas in the centre of the tray.
- Place a saucepan on the heat. Add the olive oil, garlic, polenta and water. Add a generous pinch of both salt and pepper. Cook over low heat, stirring often for 4-5 minutes, until dense and thick.
- Stir in the parsley and grated cheese/vegan cheese.
- Transfer the polenta to the prepared tray, pouring over the asparagus and peas, trying to create a smooth rectangular shape. Set aside to cool.
- In a small bowl, combine all the sauce ingredients together, and season to taste with salt and pepper.
- Heat a non-stick frying pan over high heat. Add 3 tbsp of olive oil and when hot, gently place the polenta cake in the pan. Pan fry for 3-4 minutes on each side until golden brown.
- Serve with the sauce drizzled all over. Enjoy!
How to store
Store in an airtight container, the fridge for up to 3 days or in the freezer for 1 month.
Leftovers
Leftovers can be eaten cold or reheated in the oven at 180 C/160 fan/4 gas mark for 10-15 minutes. The polenta cake would be delicious served with a tomato base sauce too.
