Soft polenta, asparagus and maple gremolata

Soft polenta, asparagus and maple gremolata. Photograph: Harry Weir
Soft polenta, asparagus and maple gremolata. Photograph: Harry Weir
Serves: 6
Course: Main Course
Cooking Time: 0 hr 40 mins

Ingredients

  • FOR THE POLENTA:
  • 300ml milk
  • 300ml water
  • 2 strips of lemon peel
  • 1 clove of garlic, peeled and gently crushed
  • 2 bay leaves, fresh if possible
  • 150g instant polenta
  • 100g Parmesan, grated
  • Salt and white pepper
  • 250g asparagus
  • A good drizzle of olive oil
  •  
  • FOR THE GREMOLATA:
  • 1 clove of garlic, peeled and crushed
  • Zest and juice of 1 lemon
  • 1tsp maple syrup
  • 100ml extra virgin olive oil
  • 2tbs finely chopped flat parsley
  • Salt
  • Black pepper

1 Set the oven to 185 degrees.

2 Bring the milk and water up to a simmer in a medium-sized pan, then add the lemon, garlic and bay.

3 Let it infuse for a minute or two, then drizzle in the polenta, little by little, whisking all the time, until you get a smooth, creamy texture.

4 Remove the lemon, garlic and bay leaf, then add most of the Parmesan, leaving some to sprinkle over the top, and season.

5 Keep the polenta warm – it stiffens up pretty quickly, but you can loosen it with a little more milk.

6 Trim a third from the bottom of the asparagus; if they are large you will need to carefully peel them, too.

7 Put them on a tray, drizzle with olive oil and season. Roast in the oven for 12 minutes or so, until they are tender and wilted slightly.

8 Mix all the gremolata ingredients together.

9 To serve, spoon a bed of polenta on to the base of a platter, then top with the asparagus and any residual oil from the tray. Sprinkle with the remaining Parmesan and serve the gremolata on the side.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford