The perfect recipe for an Easter side dish or a spring meal.
|Total Time:||30 minutes|
2 cups chicken stock
2 cups whole milk
1/2 cup heavy cream
1 cup corn grits or polenta
1 cup mascarpone cheese
salt and pepper to taste
I pound asparagus, preferably jumbo
3 cloves garlic, thinly sliced
3-4 slices prosciutto cut into julienne (thin matchsticks)
8-10 spring onions, cleaned and root ends removed
4 tablespoons butter plus 2 tablespoons
juice and zest of 1 lemon
Place 5 cups water in 4-quart saucepan and bring to boil. Season with salt (until it tastes like the ocean). Trim asparagus, drop into water, and cook until tender, about 2-4 minutes depending on size of asparagus. Remove and refresh in ice bath. Remove from ice bath when cool and set aside.
Place chicken stock, milk, and cream into 4 quart saucepan and bring to boil. Whisking constantly, pour polenta in a thin stream until all is incorporated. Remove whisk and stir with wooden spoon until as thick and as dense as cream of wheat and remove from heat. Fold in mascarpone, season with salt and pepper, and set aside covered in a warm spot.
In a 12-14 inch saute pan, heat 4 tablespoons butter until foaming over medium heat. Add garlic, prosciutto, and spring onions and saute until onions are wilted and slightly caramelized. Add asparagus, lemon juice, and zest and let sizzle. Add remaining butter, shake pan to emulsify and season with salt and pepper. Divide polenta among bowls, top each with asparagus-spring onion mixture, and serve immediately (or serve in one large shallow serving dish).