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
  • 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
  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.
Recipe by Joanne Eats Well With Others at