Gorgonzola Polenta with asparagus

3.  Cook another 10 to 25 minutes until it is the consistency of creamy mashed potatoes--no lumps, please.

To serve:
Place polenta on plate.  Arrange asparagus on top (reheat quickly if necessary).  Decorate with chopped parsley.

Can be used as a light lunch, appetizer, or side dish to seafood or meats.

Tip:
Leftover polenta can be cooled and used.  Spread leftover on board immediately about 3/4 inch thick.  Allow to cool and cut into squares.  Store in refrigerator.  These can be baked or fried.  And served with nearly any sauce including tomato sauce.

Guten Appetit!

1/2 kilo green asparagus
salt, to taste

Polenta:
2+ cups water
(or as directed)
200 grams polenta
(med. grain yellow cornmeal)
Salt & Pepper to taste
2 cloves crushed garlic
50 grams Gorgonzola

1/4 cup chopped fresh parsley

To Prepare:

Asparagus:
1.  Clean the asparagus and remove the woody stems (bend and they will snap at the natural breaking point).

2.  Use a wide skillet with just enough salted water to cover them.  Add asparagus to boiling water for 3 to 5 minutes.

3.  Immediately rinse them under cool water to stop the cooking and preserve the bright green color.

Polenta:
1.  Bring salted water to a boil.  Add polenta and lower heat to simmer as you would cook rice. Stir frequently for about 30 to 45 minutes depending on type being used.

2.  After ten minutes, blend in garlic and seasonings.  After another ten minutes, blend in softened room temperature Gorgonzola.  (Parmesan cheese may be used if you prefer.)