Tales from kitchen and cellar

Asparagus and Chilli Polenta Paradise

In Cooking, food, Food and Drink on April 24, 2012 at 10:51 am

 

 

 

Asparagus and Chilli Polenta

Well it’s the English asparagus season and what better way to celebrate it then in mediterranean style! A glass of chilled white from Sicily or an ice cold beer would cap this dish off.

If you fancy a vegetarian evening miss out the chopped ham. Serve as a smaller portion as a fresh starter or with lots of polenta for a hearty dinner. Whatever your mood this dish showcases the asparagus and is a colourful, enticing and easy supper.

This dish is more of an inspiration guide than a set ingredient and method style recipe. But here are some rough ingredient guidelines:

 

Ingredients for 2

1/2 packet instant polenta

2 free range organic eggs, the fresher the better

1 bunch English asparagus

2 red chillis finely chopped

2 cloves garlic

2 Tablespoons olive oil

A little plain flour for dusting polenta

4 slices ham, salami or prosciutto

Drizzle of good balsamic vinegar

Fresh grated parmesan

 

Method

Prepare your asparagus by snapping the woody ends off and peeling the ends for a smart edge.

Fry your chilli and garlic in a large saucepan for a couple of minutes. Add half your packet of instant polenta and follow packet instructions. Once cooked pour into a shallow baking tray and chill down.

When the polenta has firmed up (around 1-2 hours) slice into chunks and dust  lightly in a little plain flour. Fry as many chunks as you are hungry  for in a frying pan until golden and crisp. Then toss in your asparagus and fry for a few minutes more. You can pop the pan into a hot oven around 200C if you prefer.

Whilst the asparagus is cooking chop up your ham or prosciutto and any fresh herbs you have, I used a little marjoram last night.

Remove pan from oven and move the asparagus and polenta around so you have two neat holes to crack your eggs into.

When the eggs are cooked, plate up and finish with the ham, parmesan and a drizzle of balsamic vinegar.

This was delicious served with a chilled glass of Sicilian Fiano. Yum!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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  1. Great post and really nice blog 🙂

  2. If your food tastes as good as your photos look…….yum! Lovely recipe, I am in a polenta phase myself. Asparagus doesn’t seem to have made it up to Wales for the moment. http://www.thebeachhousekitchen.wordpress.com

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