Creamy Asparagus Polenta
Posted by Delicious Wisdom at 2/14/2008 8:11 AM and is filed under Wheat Free or Optional,Dairy Free or Optional,Soy Free or Optional,Egg Free or Optional,Nut Free or Optional,Clean Out the Fridge 
This should actually be named "Sitting in Front of the Fire Hugging Steaming Bowls of Creamy Warmth on a Cold Winter Night Polenta". Or something along those lines.
It is a ridiculously useful recipe to have in your arsenal because of the flexibility. Try onion, dark leafy greens, broccoli, bell peppers of any color, small pieces of organic sausage, etc. Stick with non-root vegetables because of the quick cooking time. You can even add nuts if you want. Make up fun combinations like asparagus, onion and walnut polenta or asparagus, black bean and red pepper polenta.
You can omit the cheese, but add a bit more olive oil, sea salt and/or the great parmesan substitute, nutritional yeast.
Prep Time: 5 Minutes
Cooking Time: About 12 Minutes
Yield: 4 Servings
Ingredients:
1 Tbsp Olive Oil
3 Cups Asparagus, tips and middle, chopped
1 Cup Assorted Vegetables and/or Meat, chopped
½ Tsp Chili Powder
3 Cups Milk (non-dairy or dairy, any type unsweetened)
3 Cups Water
1 ½ Tsp Sea Salt
1 ½ Cups Yellow Cornmeal
1 Tbsp Olive Oil
½ Cup Parmesan Cheese or Similar, grated (can be omitted, but see above)
Ground Black Pepper, to taste
Heat olive oil over medium heat in a large, heavy pan. Add asparagus and longer cooking vegetables first (and onion before anything, if using), followed by meat, then shorter cooking veggies like leafy greens. Cook until tender (and meat is done in center, if using) and stir in chili powder. Add milk and water and bring to a boil. Add sea salt and then add cornmeal, a little at a time, stirring constantly. Turn down to low flame and cook for about 5 minutes, stirring constantly. Remove from heat, stir in olive oil, parmesan cheese and black pepper. Serve immediately.
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