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