Lately I haven't been cooking. Between waiting on the baby to come "any day now" and going out to see friends, cooking has been pushed to the back burner. Last night I made a quick and easy dinner that was vegetarian and filling. If you're unfamiliar with polenta, it's essentially corn porridge. You can make it yourself with corn meal, water, cheese, and butter plus whatever else you'd like to add. I like to buy the rolls of polenta. It's already cooked and packaged, all you have to do is slice it and cook it up!
Polenta and Asparagus
- 8 ounces Asparagus, tough end removed
- 3- 1/2" thick slices of Polenta
- 1 large Egg
- 1 Tbsp. Olive Oil
- salt, pepper, and cayenne pepper to taste
Preheat oven to 400 F while you wash and prepare the asparagus. I like to grab both ends of the asparagus, and bend slightly (favoring the tough end) and this will cause it to snap where it's tender. Each piece of asparagus will break at different points, but this way you're getting the tender tasty part which also means it will cook faster. Place on baking tray and drizzle the asparagus with 1/2 tablespoon of olive oil and salt and pepper to taste. Roll the asparagus around on the baking tray until well coated with oil. Mine took about 20 minutes to cook.
Meanwhile in a non-stick skillet heat the other 1/2 tablespoon olive oil and slice your polenta. Fry up on each side over medium-medium low heat for about 5-7 minutes per side. I seasoned my polenta with cayenne pepper. Once crisped, remove from pan and set aside. In the same pan fry up your egg. This all comes together in about the time it takes to roast the asparagus. So it's a 25 minute meal I'd say, it really comes together nicely. The flavors are great because you have the sweet and creamy polenta with a bit of a kick from the cayenne pepper. Hope you enjoy!
Per serving this is 302 calories, 19 grams of fat, 660 mg sodium, 294 mg potassium, 20 grams of carbohydrate, and 11 grams of protein.