Light Meals

Ingredients

• 1/2 cup water
• 1/2 cup skim milk
• 1/3 cup instant polenta
• 1 teaspoon butter
• 1 tablespoon grated parmesan cheese
• 6-8 Asparagus spears, trimmed
• 1 tablespoon shaved parmesan cheese

Method

Bring water and milk to boil in a medium pan and gradually add polenta in a slow stream, stirring constantly. Reduce heat and cook, stirring occasionally until polenta comes away from the sides of the pan, approximately 3 minutes. Remove from heat and stir through butter and parmesan until smooth and creamy.

Heat a small heavy based frying pan over medium-high heat. Brush the asparagus with the oil and cook for 3-5 minutes, or until tender. Remove to a plate, cover loosely with foil and rest.

To serve, spoon polenta onto plate, top with asparagus and shaved parmesan cheese.

Variation

• Sprinkle with grated parmesan cheese if you don't have any shaved parmesan cheese.

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