Recipe was created in collaboration with Praznična magazine.
Polenta and asparagus? A healthy and delicious combination for all. It is a hearty meal that combines two great ingredients into a lip-smacking pie. Personally, I love this recipe. It’s not just meat-free; the formula is perfect for those conscious about their calories intake. The pie is low-calorie and loaded with nutritional benefits.
It can be the perfect choice for your brunch, lunches, or a light dinner. This pie can be served hot or cold. You don’t have to worry about the taste. The flavour does not compromise at all, so you can take it along for picnics, long-route trips, or give it to children in the lunch box. It is preferred by everyone, including children, due to its exceptional flavour and aroma. You can play with the toppings and experiment by using spring ingredients or the leftovers in your fridge.
Asparagus and polenta pie is a unique combination of delicacies. The best part about this recipe is that it is easy to make and doesn’t take much cooking time. Most of it is the baking time. The preps don’t take long. If you’re looking to wrap up the kitchen and relax while having something super delicious on your plate, this recipe is for you.
The polenta is loaded with fibre, and it’s gluten-free as well. On the other hand, asparagus is a phenomenal source of vitamin A, C, and K. It promotes detoxification and antioxidants. Both prime ingredients complement each other not just in their taste but also in their nature.
Asparagus Polenta Pie
- 300 g polenta
- 700 ml water
- 2 pinch salt
- 30 g butter
- 20 g grated parmesan
- 200 g sheep cheese
- 1 lemon
- 10 asparagus
- 10 brussels sprouts
- 50 g spinach
- 2 tbsp olive oil
- In 700 ml of boiling water add polenta with two pinches of salt, butter and parmesan.
- Cook for about 2-3 minutes, stirring constantly.
- Place the polenta on a baking tray in any shape, about 0.5 – 1 cm thick.
- Sprinkle with sheep cheese, add lemon slices and bake for 25 minutes / 200 degrees.
- Cut the asparagus and brussels sprouts in half and in boiling water for at least 10 minutes.
- Wash spinach and set aside.
- Put two tablespoons of olive oil in a pan and roast asparagus and brussels sprouts for 3 minutes.
- Place the roasted vegetables on baked polenta. Add fresh spinach and serve.