Asparagus Polenta Cake

Herby polenta is cooked, then poured over whole asparagus and grilled to perfection.


  • No asparagus? Try it with purple sprouting broccoli, mushrooms, mangetout or peas. 
  • No garlic clove? Use 1 tsp garlic puree instead. 
  • No parsley? Swap for fresh coriander or dill. 
  • No parmesan? Use any cheese or vegan cheese of your choice, or you can leave out the cheese.
  • No capers? Try with finely chopped cornichons. 
  • No lemon? Use lime. 
  • No cumin? Swap for ground coriander or ground turmeric. 

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2


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


  1. Snap off the woody ends of the asparagus (save them in your freezer for making stock or soup). Cut the asparagus in half lengthwise.
  2. Blanch in boiling water for two minutes, then remove from the water and set aside.  
  3. Line a small tray or plate with reusable baking paper or cling film, or just use a good dollop of olive oil instead. Place the asparagus and frozen peas in the centre of the tray. 
  4. Place a saucepan over a low heat. Add the olive oil, garlic, polenta and water. Add a generous pinch of both salt and pepper. Cook, for 4-5 minutes, stirring often, until dense and thick.
  5. Stir in the parsley and grated cheese (or vegan cheese) if using.
  6. Transfer the polenta to the prepared tray, pouring over the asparagus and peas, trying to create a smooth rectangular shape. Set aside to cool. 
  7. In a small bowl, combine all the sauce ingredients and season to taste with salt and pepper.
  8. 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.
  9. Serve with the sauce drizzled all over. Enjoy! 
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How to store

Store in an airtight container, the fridge for up to 3 days or in the freezer for 1 month.


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. 

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