40 minutes
A comforting blend of creamy polenta, roasted asparagus, and indulgent burrata cheese, perfect for a satisfying meal.
teaspoons
Bay Leaf
each
Polenta
cups
Thick Asparagus, trimmed
0 lb
tablespoons
teaspoons
tablespoons
Burrata Cheese
0 oz
Balsamic vinegar, for serving
optional
Flaky Sea Salt
for serving
1. Preheat Oven and Simmer Polenta
Preheat your oven to 450°F. In a medium pot, combine 6 cups of water or stock with 1¼ teaspoons kosher salt and a bay leaf. Bring to a simmer over medium-high heat, then gradually whisk in the polenta. Continue to whisk until the polenta no longer sinks, about 5 to 10 minutes. Reduce heat to low, cover, and simmer gently for 15 to 30 minutes.
2. Roast Asparagus
Place the trimmed asparagus on a baking sheet. Toss with 2 tablespoons of olive oil, a pinch of kosher salt, and ½ teaspoon of freshly ground black pepper. Roast in the preheated oven for 7 to 15 minutes until tender with a hint of char.
3. Finish Polenta
Remove the bay leaf from the polenta and stir in 3 to 4 tablespoons of unsalted butter and ½ teaspoon of freshly ground black pepper. Adjust the consistency if necessary.
4. Assemble and Serve
Spoon the creamy polenta onto plates, top with roasted asparagus, and add torn pieces of burrata cheese. Drizzle with extra-virgin olive oil and, if desired, balsamic vinegar. Finish with a sprinkle of flaky sea salt.
Opt for high-quality stone-ground polenta or coarse cornmeal. It might take longer to cook, but the texture and flavor are significantly superior to instant varieties.
Invest in the freshest burrata you can find. Its creaminess is a cornerstone of the dish. Allow it to come to room temperature before serving to maximize its creaminess.
For a richer polenta, use a combination of water and milk, or even chicken or vegetable broth, instead of just water. This will add depth to the flavor profile.
Serve the dish immediately. The contrast between the creamy polenta, the warm, slightly crisp asparagus, and the lush burrata makes this dish shine.
Consistent stirring is key for creamy polenta. Use a whisk initially to prevent lumps and then switch to a wooden spoon as it thickens. Stir periodically to prevent sticking.
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