Ingredients
- 20 1/2 cup low-sodium chicken broth
- 1 1/2 cup milk
- 2 teaspoon kosher salt
- 1 teaspoon 13 ounce package of instant polenta
- 1 pint cherry tomatoes, sliced
- 1 pound asparagus, grilled whole
- 8 ounce parmigianno reggiano, shaved fresh herbs if desired
Preparation
Baking Directions:
Combine chicken broth, milk and salt in a large heavy sauce pan and place over medium high heat bring liquid to a simmer.
Gradually sprinkle polenta over it in a slow thin stream whisking constantly in the same direction until grains incorporated and lumps remain.
Reduce heat to low and cook, stirring with with a wooden spoon for 5-6 minutes.
Presentation: Spread polenta over large cutting board.
On one side put large shards of Parmesan cheese and fresh herbs and some sliced cherry tomatoes and the other side grilled asparagus.