Baked Polenta Slices with Asparagus
Baked polenta slices with asparagus is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 ml Vegetable broth
- 100 ml milk
- 3 sprigs thyme
- 125 g instant polenta
- 40 g grated Parmesan
- Salt
- nutmeg
- olive oil (for the baking sheet)
- 500 g Green Asparagus
- 1 Zucchini
- 2 Eggs
- 2 tbsp crème fraîche
- 100 g grated mozzarella
- black pepper (freshly ground)
Instructions
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1.
Bring the broth, milk and thyme to a boil in a pot. Stir in the polenta flour until it thickens. Cook with occasional stirring for about 5 minutes until it expands. Remove from heat, mix in Parmesan, season with salt and nutmeg, then discard the thyme. Brush a baking sheet with oil, spread the polenta mixture into a thin layer about 1 cm thick, and let it cool and set for at least 30 minutes.
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2.
Peel the lower third of the asparagus, cut into halves or thirds, blanch in salted water for about 5 minutes, shock in cold water, and drain well. Wash and trim the zucchini, then slice into rounds.
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3.
Preheat the oven to 200°C (400°F) with both top and bottom heat.
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4.
Cut the cooled polenta into triangles and layer them alternately with asparagus and zucchini slices in a baking dish. Whisk the eggs with crème fraîche and pour over the layers. Sprinkle mozzarella on top, season with salt and pepper, and bake for about 20 minutes until golden brown.
