This is the main content.
Asparagus Polenta Gratin
Recipes
Asparagus Polenta Gratin
8 servings
1 hour, 25 minutes total (Active 25 minutes)

Ingredients

  • 1 cup yellow corn polenta (or fine cornmeal)
  • 3 cups chicken stock (or water)
  • 2 teaspoons seasoned salt, divided
  • 1 cup shredded Swiss cheese, divided
  • 2 tablespoons garlic-herb butter
  • 2 tablespoons all-purpose flour
  • Large zip-top bag
  • 1 lb fresh asparagus spears
  • 1 cup half-and-half
  • Aluminum foil

Steps

    1. Prepare polenta following package instructions (using 1 cup yellow corn polenta, 3 cups stock, and 1 teaspoon salt). Stir in ½ cup cheese until melted. Melt butter and use to coat 2-quart baking dish; spread polenta evenly in dish and chill 15 minutes.
    2. Preheat oven to 450°F. Place flour and remaining 1 teaspoon seasoned salt in bag; shake to mix. Cut asparagus into 2-inch pieces, discarding tough root ends; add to bag, seal, and shake to coat with flour mixture.
    3. Arrange asparagus over polenta, then pour half-and-half evenly over mixture. Cover dish tightly with foil; bake 30 minutes.
    4. Remove foil. Sprinkle remaining ½ cup cheese over top; bake uncovered 5–7 more minutes until cheese melts and begins to brown. Let stand 10 minutes before serving.

Amount per ⅛ recipe serving: Calories 210, Total Fat 10g, Sat Fat 6g, Trans Fat 0g, Chol 30mg, Sodium 620mg, Total Carb 22g, Fiber 2g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 9g, Vitamin D 0%, Calc 15%, Iron 6%, Potassium 6%