A super simple spring dinner of roasted asparagus with polenta, all topped with a mound of creamy burrata and a tangy-sweet balsamic drizzle.
Roasted Asparagus with Polenta, Burrata, and Balsamic Drizzle

I’m coming up for air after a bit of an asparagus bender this past month.

This basically happens every spring – as soon as asparagus comes to the market I go a little bit crazy, buy pounds of it every week, and then burn myself out until I can’t look at it anymore, which is just fine because by then it’s gone out of season.

Rinse and repeat on a yearly basis!

Roasted Asparagus with Polenta, Burrata, and Balsamic Drizzle

This super straightforward and weeknight-friendly roasted asparagus with polenta has been one of my favorite recipe discoveries from this year’s binge. And honestly, I even hesitate to call it a recipe – it’s that simple.

Basically, you make a big pot polenta, then top it with roasted asparagus and burrata. DONE. The length of time the polenta will require to cook is wholly dependent on how fine of a grind it is. I use Bob’s Red Mill cornmeal and it is almost like flour so it cooks pretty quickly. Coarser grinds will obviously take longer.

No idea why I haven’t done this before since one of my favorite pastimes is topping polenta with random leftover vegetables from my produce drawer. It’s kind of a weird hobby I have going on. Don’t judge.

Roasted Asparagus with Polenta, Burrata, and Balsamic Drizzle

Roasted Asparagus with Polenta, Burrata, and Balsamic Drizzle
 
A super simple spring dinner of roasted asparagus with polenta, all topped with a mound of creamy burrata and a tangy-sweet balsamic drizzle.
Yield: 4-6 servings
Ingredients
  • 1.25 tsp kosher salt
  • 1 bay leaf
  • 1.5 cups polenta
  • 2 bunches asparagus (~2 lb), ends trimmed
  • 2 tbsp olive oil
  • freshly ground black pepper
  • 3 tbsp unsalted butter
  • 8 oz burrata
  • balsamic syrup, for serving
  • red pepper flakes, for serving
Instructions
  1. Heat oven to 450F.
  2. Combine the salt and bay leaf with 6 cups of water in a large pot. Bring to a simmer then slowly whisk in the polenta, stirring constantly to break up any clumps. Stir for 5-10 minutes or until the polenta has thickened slightly.
  3. Decrease the heat to low, cover the pot, and simmer until tender, anywhere from 15-30 minutes.
  4. Meanwhile, place the asparagus on a parchment-lined baking sheet in a single layer. Brush with the olive oil and season to taste with salt and black pepper. Roast for 15 minutes, or until tender and browned.
  5. Once the polenta is done cooking, remove the bay leaf and stir in the butter. Season to taste with salt and black pepper.
  6. Divide the polenta among 4 serving bowls. Top with the asparagus and a quarter of the burrata. Drizzle with balsamic syrup and red pepper flakes prior to serving.
Notes

 

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2 Responses to Roasted Asparagus with Polenta, Burrata, and Balsamic Drizzle

  1. Kate says:

    I’ve never thought of polenta with burrata, but now I won’t be able to rest until I’ve tried it.

  2. Pam says:

    Drooling. I am loving this one!!

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